Tomato tart
This recipe is based on something one of my sister-in-law’s gave me for dinner one evening. I really liked it but thought I’d make it a little spicier and cut the fat content too! It’s juicy and crisp and absolutely delicious! If you prefer, you can make it with shortcrust or puff pastry instead for extra decadence.
Ingredients
A few handfuls of cherry tomatoes or 3-4 large tomatoes – must be ripe!
1 red chili
A pinch of dried thyme
4 sheets of filo pastry
1 tablespoon of grated pecorino, strong cheddar or other strong cheese.
Olive oil
salt and pepper
Pine nuts and chopped black olives (optional)
Method
With a pastry brush or your fingers dab olive oil onto the first sheet of filo and lay it onto a quiche or flan case. Do the same with the other sheets of filo so that you have a nice layered tart base.
Sprinkle over the dried thyme and add some salt and pepper.
Bake in the oven at 220 degrees C for 8-10 minutes.
Slice your tomatoes. Cherry tomatoes will only need to be cut in half.
When the pastry has been cooking for 8-10 minutes, take it out of the oven and sprinkle over the chopped chili and pine nuts. Add the tomatoes and olives if you’re using them, then cover lightly with the cheese. Crack more black pepper over the top.
Bake in the over for another 8-10 minutes and serve with salad, potato wedges, rustic bread etc…
I like it hot but it can be served cold as well.
