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Author Notes: I really wish I could find some witty, fancy, catchy introductory line to this article to make you want to click that « Read More » button, but I can’t find any… All I can really think of is the smell in the entire house while this beauty was baking and how there was not a crumb of it left within half an hour… —Ala Lemon
For the pastry:
grams softened butter
- In a bowl, mix the flour, butter, egg and salt.
- Add a little water, just enough so the dough comes together.
- Wrap in Clingfilm and refrigerate.
For the filling:
tablespoon olive oil
tablespoons mustard, Dijon or grainy
handful grated cheese (avoid cheeses with a high water content, such as mozzarella)
slices ham, thinly sliced (optional)
bunches fresh basil
- Preheat your oven to 200°C/400°F.
- Halve and deseed the tomatoes, and line them in a baking tin, skin side down. Make sure they are squeezed tightly, as they will shrink during baking. Season, drizzle the olive oil and bake for about 30 minutes.
- Allow to cool slightly before sprinkling with the cheese and ham.
- Roll out your dough as thinly as possible, and spread the mustard in the centre.
- Cover the tomatoes with the dough, mustard side down and tucking in the sides.
- Make a few holes with the tip of a knife and bake for another 30 minutes or until the pastry is golden brown.
- Note: it is highly probable that the cheese and ham will render some water while baking. Discard it after carefully baking to avoid a soggy bottom when turning out.
- To turn your tart out of the tin: place your serving dish over the tin and flip it over quickly.
- Decorate with some fresh basil and serve at once.
- Find more recipes on my blog http://alalemon.com