Thursday, December 23, 2010

Tomato Tart

Well, I just thought this particular recipe was the most delicious thing I had eaten in a while and had to share it...whilst on the tomato rampage!
Soooo simple really!
I made a simple shortcrust spelt pastry (2:1 flour and butter - of course I use nuttelex) and blind baked it.
It is important to blind bake it well because otherwise the tomato juices leak out!
Of course you can use bought pastry - the gluten free pastries are not too bad!
Slice up some beautifully ripe tomatoes (in our case they were just picked off the vine that morning) grab a tub of bocconcini...and layer (tearing the bocconcini is the best fun)!
Bake in the oven until the cheese has melted and it is warmed through (between 20 min and 1/2 hour).
Serve with lashings of fresh basil and ground black pepper and devour!
Seriously, incredible!
We didn't even add anything else to the plate on this occasion, just ate the tart!

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