Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Café Brio’s Savoury Tomato Tart SHARE VIA: Facebook Twitter Pinterestphoto: Savoury Tomato Tart, served with Parry Bay Farm lamb loin and mixed greensChef Laurie Munn from Café Brio served this elegant tart as a side dish in his “Nightshade” field to plate cooking workshop held at Foxglove Farm last weekend. Laurie used the ‘Sun Gold’ variety of tomato grown on Foxglove to achieve the beautiful colour and exquisite flavour in this tart, but you can experiment with your own favourite tomato varieties.Pastry: 1 2/3 cups flour60g butter at room temperature30g cold water1 whole eggpinch of salt 1 Tbsp sugarIn a medium sized bowl, combine butter, water, egg, salt, sugar and about 1/2 the flour and mix until you have a smooth paste. Add in the rest of the flour and mix until it is just coming together. Shape the dough into a rough disc shape and place in the fridge until it feels firm, about one hour or so.Tomato Filling:2-3 Tbsp olive oil2 lbs fresh tomatoes, squished up5 whole eggssalt to tasteIn a saucepan large enough to hold the tomatoes, sweat the tomatoes in the olive oil over a medium heat until they start to become quite juicy. At this point you can raise the heat to high and reduce the juice until you have just over two cups of stewed tomato. Purée the tomato mix and pass through a strainer making sure you have about two cups. Season to taste, and whisk the eggs one by one, when the mix has cooled a bit.To bake the tart:Preheat the oven to 400°FRoll out the chilled pastry into a circular shape about 1/4 inch thick. Line a tart shell or spring form pan with the pastry, trying not to stretch the dough, and leaving the excess to hang over the edge to trim later. Place back in the fridge to chill (about 30 minnutes) and then line the shell with some parchment paper and rice or beans to weigh down the dough. Bake in the oven for about 30 minutes, until the dough begins to feel dry on the bottom. Pour in the tomato filling and reduce the oven to 325°F and continue to bake until it is just set and wiggly, about 30-45 minutes. Let cool and using a sharp knife, trim off the excess pastry from the tart pan. Makes one 8-inch tart, enough for about 8-10 people.PastryRecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.