Pièce de résistance … Home Grown Tomato tart

25 Aug

We should actually have a whole chapter on tomatoes, as my crop just keeps on giving and giving.. in the most famous and often used words of themost critical and only food taster in this house “The gift that keeps on giving”! However, there is something about tomatoes – the possibilities with these bright and beautiful red fruits are just endless! I read somewhere ( don’t ask me where, my memory is getting rusty)  something that actually just made my day – “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”. Don’t you just love that, I feel like I am living on my own farm already!!

After talking about this tomato tart for quite a few weeks, I decided to actually just go for it!! After all, there will always be more tomatoes, and since we haven’t had tart within a week, I suppose, why not? I think it turned out so well, I heard new “hmmmmmm” noises from my hungry tiger that I haven’t heard before, and as always, the very famous ” beauuuuuuutiful”! I don’t actually know in what type of category it will fall in, because it has egg and cream, but just a touch, and it has 2 different cheeses. Maybe we should just call it “my french tart” since, it is after all, the Pièce de résistance!! It’s a real beauty, and why not, it is even my favourite colour!! There is always something exciting and daring about red! ;-p

Home Grown Tomato Tart

14 medium tomatoes, finely sliced / 10 large tomatoes

Olive oil for drizzling

salt & pepper to taste

1 cup of freshly grated parmesan cheese

1 cup of feta cheese

2 red onions, sliced in rounds

25g of butter and extra for greasing

1 teaspoon of crushed garlic

2 twigs of thyme

1 pack of short crust pastry

Flour for dusting

1 fluted tart tin

45ml cream/soya cream

1 egg

Spread your tomatoes out in a tray. Drizzle with some olive oil and season with salt and pepper.

Roast in the oven for about 15- 20 minutes. While this is roasting, melt your butter in a pan, add the garlic and slowly fry your onions on a low heat.

You just want them to slowly and slightly carmelize and turn soft, juicy and sweet. When your tomatoes are ready, your onions will be ready 🙂 Dust your surface with flour and roll out your pastry. Grease your tart tin. Place your pastry in the tin and prick with a fork. Preheat your oven to 180 degrees celsius.

Take half of your parmesan cheese and sprinkle on the pastry. Now, layer it with your onions. Sprinkle half of your feta cheese over the onions. Now place your tomatoes over the feta and layer them properly. Crumble the remaining feta over the tomatoes.

Layer the remaining tomatoes over the feta. Sprinkle with the thyme. Beat your egg and cream together. Pour it over the filling. Now sprinkle over the rest of your parmesan and place in the oven for 15- 20 minutes or until golden brown. What a lovely little surprise!! Enjoy with a crisp and fresh green salad 🙂 Just a thought…. my camera’s battery died, so these are dirty, disgusting blackberry photos, apologies, I know, it will NEVER happen again!! 😉

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3 Responses to “Pièce de résistance … Home Grown Tomato tart”

  1. Wilma August 26, 2011 at 9:53 am #

    Looks yummi

    Like

  2. frugalfeeding August 26, 2011 at 2:26 pm #

    Wow, looks delicious. Our tomatoes are coming on a real treat, I’ll have to make something similar to this. Great recipe too, thanks for sharing. I love making tarts.

    Like

    • vannermerf August 27, 2011 at 11:24 am #

      I’m a big tart fan! 😉 When you have tomatoes growing in your garden, you will have a endless supply and can work on new ideas for recipes with tomatoes

      Like

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