Cherry Tomato and Broccoli Tart with Wholemeal Pastry.
In early spring I planted a couple of tomato plants, anticipating a good handful of ripe red tomatoes at some point. But when I got back from my holiday, there was practically a tomato plantation growing in my patio! It took a while to get it tamed and pruned but we have eaten cherry tomatoes practically every day since, and I have become a cherry tomato expert!
Savoury pastries are always a big hit in my household and this tomato tart is one which has been highly requested in the past few weeks. It serves the purpose of breakfast, lunch and if left over a late night snack as well!
It takes a while to make the pastry and bake it, but it is an absolute marriage of textures and flavours worth every effort. What you experience is a combination of soft savoury custard, sweet cherry tomatoes bursting with flavour, along with a crispy and earthy wholemeal pastry crust. I like to add a good pinch of chilli flakes to finish the dish, just for a little heat at the end!
- 200g – Wholemeal flour
- ¼ teaspoon – Salt
- 100g – Cold butter (cut into small cubes)
- 2 tablespoons – Cold water
- Mix wholemeal flour with salt in a large bowl, add cubed cold butter and rub with your fingertips until the mixture resembles bread crumbs.
- Add cold water and gently mix it with your fingertips until the dough starts to cling together. Press the dough together to make a ball, cover and rest it in the fridge for 20 -30 minutes.
- Remove the dough from the fridge, knead it lightly to soften the dough. Dust with plain flour and then roll it into 2mm – 3 mm thickness using a rolling pin.
- Layer a greased tart tin (20cm x 20cm) with the rolled pastry and remove the extra pastry, hanging from the sides using a small pallet knife or a rolling pin.
- Keep the layered tart tin in the fridge until the filling is ready.
- 2 – Eggs
- 100 ml – Double cream
- 100 ml – Milk
- ½ teaspoon – Dried oregano
- 250g – Cherry tomatoes
- 150g – Broccoli
- Chilli flakes
- Whisk together eggs, cream, milk, oregano and salt in a bowl for a few minutes until the mixture is well combined.
- Wash and cut broccoli into florets and blanch it in salted boiling water for 3-4 minutes, remove it into a colander and cool.
- Spread cherry tomatoes and cooked broccoli inside the cooled tart shell.
- Pour the egg mixture into the tart, over the tomato and broccoli. Sprinkle chilli flakes on top.
- Bake it in a 190°C pre heated oven for 25 – 30 minutes or until the custard is set and pastry is cooked through. Cool and serve.