Friday, 28 October 2011

Mediterranean Tomato and Red Pepper Tart

I tend to find that tomatoes all ripen at once, making it a race against time to harvest before the rot sets in, or the bugs and slugs get them. But what to do with the glut of tomatoes?

Here's a recipe for a Mediterranean Tart that R makes - it's gorgeous! I think it was originally from cooking and Canaries hero, Delia Smith's How to Cook Book Three. Bon Appetit!

Make a pastry case (there are lots of recipes online - try BBC Good Food's site) - work some strong cheese into it for extra flavour. Prebake the case in the oven at 180*C for about 20 mins and then allow to cool.

For the filling, you'll need:

12 oz of ripe tomatoes
Four large red peppers
A large clove of garlic
Sprinkle of mixed herbs
2 large egg yolks and 2 large eggs
black pepper

1. Skin the tomatoes by placing them in boiling water for 30-60 seconds. Remove them from the water and the skins should slide off easily.
2. Roast the peppers and garlic in the oven at the same temperature as the pastry for 50 mins.
3. Once they're cool, blend with the tomatoes until smooth.
4. Whisk the eggs and egg yolks together, then stir in the tomato and pepper mix, along with a tablespoon of olive oil.
5. Turn the oven up to 190*C and bake for 35 mins, or until the filling has set in the middle.


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