Sunday, 22 September 2013

Tomato Tarts

Unfortunately my Stem Ginger Shortbread didn't win any prizes at the county show, however I also entered "6 mini savoury tarts", and these came third! 

So here is the prizewinning recipe...


tomato tart recipe shortcrust pastry instructions

You will need:
For the shortcrust pastry:
125g plain flour
55g cold butter, cubed
Pinch of salt
Approx 30-40ml cold water

For the filling:
800g chopped tomatoes, sived
1 large white onion
Red chilli, finely chopped
1 clove garlic, finely chopped
Small handful of thyme, finely chopped
Yellow tomatoes to decorate, optional.

Prepare the pastry - add the butter to the flour and salt, and rub together until you have the texture of messy breadcrumbs. Add the water a little at a time, mixing with a knife until nearly combined. Make the dough into a ball with your hands, wrap in cling film and chill in the fridge.

Chop the onions and put them over a medium heat until they are soft. Sieve as much liquid from the chopped tomatoes as possible, and add to the pan. Add the garlic, chilli and thyme and cook on a low heat, stirring occupationally for about 30 mins.

While this is cooking, roll out the pastry, cut with a cookie cutter or glass and place in a cupcake tray. (Pro tip: DON'T have a glass of water nearby that you mistake for an empty glass and pour all over your pastry....) Line the empty pastry cases with baking paper (it helps to scrunch it up first), and fill them with baking beans or rice. Heat the oven to 220C, and bake the empty shells for approx 25 minutes, or until the base looks light and completely cooked and the edges are light brown. Remove the baking beans, add the filling with a slice of yellow tomato on top, and cook for a further 20 minutes.

Here's some photos from the show...






 photo homeeee_zps214aed0e.jpg

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