Name: Olive and roasted tomato tart
Cook time: 100 min
Total time: 100 min
Yield: 6
Ingredients: 250 gram (8 ounces) cherry tomatoes, halved; 1/4 cup (65g) chunky basil pesto dip; 4 eggs; 3/4 cup (180ml) pouring cream; 1 red onion (100g), sliced thinly; 1/3 cup (55g) seeded black olives, halved; 1/3 cup (80g) ricotta cheese, crumbled; 20 gram (¾ ounce) baby rocket (arugula) leaves; 1 1/2 cup (225g) plain (all-purpose) flour; 125 gram (4 ounces) cold butter, chopped coarsely; 1 egg yolk; 1 tablespoon iced water, approximately

Ingredients

250 gram (8 ounces) cherry tomatoes, halved

1/4 cup (65g) chunky basil pesto dip

4 eggs

3/4 cup (180ml) pouring cream

1 red onion (100g), sliced thinly

1/3 cup (55g) seeded black olives, halved

1/3 cup (80g) ricotta cheese, crumbled

20 gram (¾ ounce) baby rocket (arugula) leaves

1 1/2 cup (225g) plain (all-purpose) flour

125 gram (4 ounces) cold butter, chopped coarsely

1 egg yolk

1 tablespoon iced water, approximately

Method

1.For shortcrust pastry, process flour and butter until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Enclose in plastic wrap; refrigerate 30 minutes.

2.Preheat oven to 180°C/350°F. Line oven tray with baking paper.

3.Place tomatoes, cut-side up, on tray. Bake about 20 minutes or until tender.

4.Oil 24cm (9½-inch) round loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin; press into side, trim edge, prick base all over with fork. Refrigerate 20 minutes.

5.Increase oven to 200°C/400°F. Place tin on oven tray; cover pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake 5 minutes; cool.

6.Reduce oven to 180°C/350°F.

7.Spread pastry with dip. Whisk eggs and cream in large jug; season. Place tomatoes over dip, pour over egg mixture. Top with onion, olives and cheese. Bake about 45 minutes or until set. Top with rocket.

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Ingredients

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