Tumeric-flavoured tomato tart

Michelin star Reunion chef Kelly Rangama, pictured bottom left, shared her recipe for a picnic sack that can easily translate to the dinner table, dinner party or enjoyed simply as a midday snack.

SHORTCRUST PASTRY:

125g butter

250g flour

25g sugar

5g salt

25g eggs

40g water

A pinch of turmeric

GARNISH:

Heirloom tomatoes: one of each colour (four in total)

MAKE THE PASTRY:

• Use a blender or a mixing bowl and mix with your hands. • Working the dough is about making contact between the bu er and the dry ingredients. • Combine the flour, salt, turmeric, sugar and bu er. • Then add the egg and water. • Mix evenly to obtain a good dough. Cover and leave in the refrigerator for about 20 mins. • Roll out the dough the size of the pan. • Let the dough cool for a few minutes.

• Prick the dough with a fork.

• Cook in a 160°C oven for 10 to 15 minutes, checking how brown it is. • Leave to cool.

SECOND STEP:

Bring a saucepan of water to the boil • Score the tomatoes (not the cherry tomatoes) gently 12 cherry tomatoes

4 tops and bulbs spring onions 1 large green pepper 200g feta

A pinch of turmeric Several leaves of basil or chives

Coarse salt

Ground pepper

Olive oil

White balsamic vinegar in the shape of a cross. • Plunge them tomatoes for several seconds in hot water, and once the skin begins to separate, place them into cold water. Drain them and gently remove the tomato skins.

• Cut the tomatoes into quarters. • Set aside. • Lay the tomato skins on baking paper with a pinch of salt and put in the oven to dry at 80°C. • Then cut the cherry tomatoes into quarters. • Season the tomatoes with the coarse salt, pepper, olive oil and balsamic vinegar. • Wash the spring onions and dice them at an angle. • Wash the large pepper and cut into cubes. • Break up the feta. Season with olive oil, pepper and turmeric.