Roas ted Che rry Toma to Tart
Serves 6 Ready in
1 hr 20 min + chilling
250g ready-made shortcrust pastry For the filling 500g cherry tomatoes 1 tbsp olive oil
2 tbsp shredded basil, plus extra for garnish 300ml cream 2 medium eggs
Heat the oven to 190°C. Place a baking sheet in the oven to heat up. 2
Line a 23cm fluted flan tin with the pastry. Prick the base, and chill it for at least 20 min. Meanwhile, place the tomatoes in a roasting tin and drizzle over the oil.
Line the pastry case with baking paper and fill with baking beans. Place on the hot baking sheet in the oven and put the tomatoes on the shelf below and cook for 12 min. Remove both the tomatoes and pastry from the oven. Lift out the baking paper with the baking beans. 4
Return the pastry to bake for 5-7 min more, until it’s a light-golden colour. Remove from the oven. Reduce the oven temperature to 180°C. 5 To make the filling, spread tomatoes out in the pastry case. Scatter over the shredded basil. Beat the cream with the eggs. Season. Pour into the pastry case (if the pastry case shrunk back during baking, it might not take all of this liquid). Bake in the centre of the oven for 30-40 min, until the filling has just set. Remove from the oven and leave to cool in the tin for 10 min, then remove from the tin. Serve with basil leaves scattered on top.
1 874kJ per serving 36g fat 1.7g sat fat
Easy snack idea