Roasted tomato tart

Delicious summer tart served with green salad and a glass of rosé.



wholemeal pastry for a 30cm pie dish
1kg cherry tomatoes
4-5 cloves garlic
olive oil
dried oregano


Wash and dry the tomatoes and put them on a baking sheet with high sides – there’ll be juice! Put the whole garlic cloves in the pan amongst the tomatoes, drizzle with olive oil and sprinkle generously with oregano and a bit of salt. Put them in the oven at 160°C for around an hour, rolling them around occasionally. You want them to go soft and start to brown on the skins. Drain (reserving the liquid for use in soup or pasta sauce) and set the garlic aside in a small bowl.

Blind bake the pastry at 200°C for 20 minutes lined with paper and beans/rice then 10 minutes without.

Mash the garlic cloves and spread them over the bottom of the pie crust. Line the bottom of the crust with thinly sliced mozzarella, then top with the tomatoes, more mozzarella crumbled over the top and finishing with a sprinkling of parmesan. Bake at 200°C for 15 minutes then turn up the heat to 220°C for another 5 minutes or so, until the cheese starts to brown.



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