Sunday, May 1, 2011

Tomato Tart

This tart was made as dinner in order to avoid standing at the stove and cooking in the heat. I generally have tart dough frozen in the freezer. This time I did start from scratch. But on the other hand, I took a short cut in the mustard; using kasundi instead of making the mustard paste myself. The rest was simplicity itself. Sliced tomatoes, Fresh herbs chopped and scattered. And finaly shaved pieces of Manchego on top. Baked for 20 minutes and voila dinner is ready!


For dough
210 gm white flour
125 gm unsalted butter
1 teaspoon salt
1 egg
1/2 cup chilled water, to be used with discretion

7 inch tart pan

For filling
4 large tomatoes, sliced
3 Tablespoon Bengali kasundi (mustard)
3 Tablespoon mixed fresh herbs
3 Tablespoon shaved Manchego

Make the dough. I followed Pim's One pie dough to rule them all. Line the tart pan with the dough. Bake the dough at 200 degrees centigrade for 10 minutes. Take out the tart base out. Smear the bottom with the mustard. Put the tomato pieces to cover the base, in layers if necessary. Sprinkle the chopped herbs. I used a mixture of flat leaf parsley, mint and dill. Scatter the cheese on the top. Bake for 15 minutes at 150 degrees centigrade. Cut into wedges and serve warm.

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