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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.