Tomato Tart Isabelle

Mrs Monday Baker was leafing through a recipe book of mine that i forgot i had called 'Now you're cookin' pizza' and i spotted something which looked nice and i decided to have a go at making it.The book actually features more than just pizza recipes as the recipe featured here will testify to.

 

Tomato Tart Isabelle

Ingredients

For the pastry-

170g plain white flour.
1/2 tsp baking powder.
1/2 tsp salt.
1/2 tsp cold butter diced.



For the filling-

1lb/20z/500g small tomatoes.
Salt.
Pepper.
70z/200g cheese(Whatever cheese is your favourite).
2 eggs.
70z/200g sour cream.
1/2 tsp dried oregano.
Breadcrumbs.

Recipe

Making The Flan Case

1.Mix the flour and baking powder together and sift into a bowl.
2.Make a well in the middle and add the salt.
3.Add the water.
4.Add the butter.
5.Cover these ingredients with the flour.
6.Working outwards,using the tips of your fingers,mix to form a smooth pastry.(If the pastry is sticky chill for a while in the fridge).
7.Grease a 9 1/2 inches(24cm) loose bottomed flan tin.
8.Roll the pastry out onto a lightly floured surface.
9.Once you have rolled the pastry out line your tin with it.
10.Prick the base all over with a fork.
11.Fill with baking beans.
12.Bake for 12-15 minutes at 400 degrees f/200 degrees c.

Making The Filling

1.Skin the tomatoes.
2.Slice the flesh in half and lay on a plate with the cut sides upwards.
4.Season to taste with salt and pepper and set aside for a few minutes to allow the seasonings to be absorbed.
5.Crack 2 eggs into a bowl.
6.Add the sour cream.
7.Add the oregano.
8.Add the nutmeg.
9.Grate the cheese and add to the above mixture.
10.Mix all the above ingredients together.

Making The Flan

1.Sprinkle the baked case with breadcrumbs.
2.Arrange the tomatoes on top,cut side down.
3.Sprinkle the cheese mixture over the top.
4.Bake in the oven for 30-35 minutes.
5.Serve hot or cold in slices.

 

My dish didn't turn out too bad but there were a couple of things that spoiled it slightly.
The dish did not cook totally,it was still semi raw in places.This was partly due to my usual problem with my oven cooking from underneath,which causes the bottom of things to burn before the top or insides are cooked all the way through.This may have also not been helped by the tomatoes i used.They were a bit too big and left a lot of liquid.This caused the flan to be a bit moist underneath.Next time i will use slightly smaller tomatoes and cut them smaller as well.
It was still eatable though and certainly went well with Mrs Monday Bakers homemade chips.

                                                                                                  The Monday Baker