TOMATO TART…An eventful tart!
Laurie Colwin
I had a Tomato Tart on my mind. Was it Tuesdays with Doris? Was it Mondays with Martha? It wasn’t Saturday Snapshots @ Cook Sisters as that’s a non-foodie post, it wasn’t the Friday snapshot at Dhanggits‘ as that is a sweet one. Was it the book Tuesdays with Dorie…or is it just old age approaching? Saw a pie I fell in love with the minute I set my eyes on it, but couldn’t find it in my bursting bookmarked folder.
It was a tomato tart & a lovely one…one without eggs in the filling & it sang to me. Eventually, armed with memories & the ever dependable Cook’s Bible from Le Cordon Bleu I set forth making the tart.
Had 3 things in mind…
1. It’s a pie & it’s savoury…so it’s got to get to Ivy’s Savoury Pie Event @ Kopiaste…deadline the 30th of September!
Rush coz the event ends at the end of the month! You can find the rules on my Potato Canapes with Cheese & Sage post here too.3. It’s a bookmarked recipe, at least for the base, from the Cook’s Bible, so it’s also headed for Ruth’s Bookmarked Event.
Phew…so armed with all this, I set off to make my TOMATO TART.
The basic shortcrust is from ‘The Cook’s Bible’, & I made 2 pie shortcrust bases out of this portion. I used one immediately & put the other into the freezer for use later. Used the second one yesterday & it worked as good as fresh. The bases were thin crust, like I like them, held beautifully, & had less fat. If you want a richer & more indulgent crust, make a single crust out of this portion. Am sure it will guiltily taste yummier!! Yes, there was an egg in the pastry, but egg-o-phobic me didn’t mind it, nor taste it, coz the pie was so delicious.
TOMATO TART
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Put the plain flour + salt + butter in a processor & work in short bursts to make into a breadcrumb texture. You can also do the same by hand by rubbing the butter in with your fingertips.
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Shake the dough to aerate it. Make a well, add the egg & work the processor till the dough begins to come together. Take out the dough into a bowl, & add a little water, only if required, bring the dough together & shape into a rough ball. DO NOT overwork the dough, or the pastry will be tough.
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Wrap in cling wrap & chill for 30 minutes.
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Divide into 2 if you want a thin crust. Roll out & line your pie dish. To prevent baked pastry from shrinking, take care not to stretch the dough when rolling it out & fitting it into the tin.
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Chill the shell for at least 30 minutes.
For the filling:
Roasted garlic paste – 2 tsps (I love the flavours & use this wherever & whenever possible)
Cottage cheese – 200gms ; grated (use whichever cheese you fancy)
Sweetcorn – 1 cup (I like to make mine fresh)
Roasted bell peppers – 1 red & 1 yellow; sliced fine
Cheddar – 50-100 gms for topping
Tomatoes 6-8 ; sliced thick
Fresh basil leaves – a good handful
Method:
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Brush the base generously with the garlic paste.
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Top with cottage cheese, followed by corn, roasted peppers & season with salt & freshly grated pepper. Generously grate cheese over the top. Line the whole pie with tomatoes slices.
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Bake at 180 degrees C for about 30 minutes; till done.
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Sprinkle with finely chopped fresh basil. Enjoy.
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Note: I made the other crust into a Chicken & Mushroom savory pie…will post that one soon.
This post is double-bookmarked!! I just found the tart recipe while browsing blogs. The evasive tart was traced to Mimi on the Move! Hurrah…what a relief! 
Do check out her blog when you have the time. It has great recipes, & does throw up interesting bits of wisdom from Mr Mimi as well. In addition, there’s a brilliant lot of photographs she clicked in Africa a while ago!
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
34 Comments
Núria
Hola Deeba! It seems that your tart is a traveller tomatoe tart!!!! Going to all this different places at once 😀
It looks beautiful to me, and you know I love tomatoes ;D
Manggy
How positively grand! There’s even a delicious surprise waiting under the tomatoes! Lovely tart, Deeba 🙂
noobcook
lovely red hue… this looks perfect!~
Pam
What a great way to use the last of summer tomatoes! Thanks for your entry to Bookmarked Recipes.
Ivy
I can’t help it, I am salivating. What a delicious tart. I love all the ingredients you’ve used. I’ve read in other posts about the Indian cottage cheese you use but as that’s impossible to find, I think that feta will also be great in this tart.
Ivy
P.S. I got carried away, dreaming of your tart. Thanks for adding this one as well to the Savory Pie Event.
Happy cook
Beautiful tomato pie.
It looks so yumm.
One of the best tarts i have seen around
Divya
That is one beauty!
But tomatoes… er, that sets me thinking!
Mallika
Looks v good. I once made a tomao and goats cheese tart, but the pastry was ready rolled supermarket rubbish.
Bharti
Gorgeous tart!
OhioMom
That is a beautiful tart, love the simplicity of it.
Nags
i am sure TH would love that! the tomatoes.. ahh. but i dont have a pie dish yet, hmm…
Elle
Absolutely gorgeous!! I love the colors.
noble pig
Wow, it’s just beautiful, I mean it really is…the tomatoes look gorgeous! I love it.
Pearlsofeast
This is excellent Deeba,I am tart lover and cottage cheese filling sounds too good.Beautifully photographed.
Thanks for the lovely notes and I am idle at google and will buzz u later.Take care and have a good day
Nachiketa
ure truly…. BRILLIANT…..
Helene
You did so good with the pictures. I would eat that anytime.
michelle of bleeding espresso
Gorgeous Deeba, and delicious, I’m sure. Thank you so much for all you’ve done to spread the word 🙂
Shreya
looks so delicious, and i love tomatoes! amazing pics:-)
Jeanne
Oh Deeba, what a fantastic tart! Love the vivid colours. I had almost forgotten about this event – will have to see if I can rustle up somethign tonight. I know how you feel about trying to find things in a bluging bookmark folder!!
Alexa
I would love a slice of that beautiful tomato tart for my lunch. It’s so full of delicious ingredients. This tart sounds amazing, Deeba.
Divya Vikram
Looks too too good..
Cham
Delicous and pretty color combination! Would love to have a piece of ur tart 🙂
Gigi
What a fantastic looking tart! How awesome that you were able to enter it into 3 blogging events!!
vegeyum
What a spectacular tart! It looks amazing.
nadia
THis looks delicious! I love your new header!
Bellini Valli
You are one busy lady Deeba entering all of these events with this delicious tomato tart:D
Snooky doodle
I ve never made a tomato tart. But hey there s always the first time eh ? This looks delicious.
nicisme
One of my very favourite tarts – it looks fantastic!
Proud Italian Cook
Picture perfect Deeba! I love the addition of corn too.
mimi
thanks so much for the shout-out, so sweet! your tart came out looking absolutely gorgeous. love the addition of cottage cheese.
Krysta
what a wonder tart to make to celebrate the last of the tomatoes… yummy.
Rosie
A magnificent tomato tart Deeba and what a great entry for all those wonderful events!!
Rosie x
Pankaj
another great recipe from you. I wonder if all these exotic herbs (basil leaves, Kreuter etc.) are available in indian markets :|.
I'll try this over weekend.
Thanks for sharing.
-Pankaj