Roasted Tomato Tart with Creme Fraiche
Over a year ago
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Ingredients
- 1 portion ready rolled puff pastry
- 1.5-2lbs fresh tomatoes - pref plum or cherry toms. quartered
- ½ small tub creme fraiche
- small handful fresh basil leaves
- small knob butter
- 1 tin anchovies
Accompaniment
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Method
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1
Put toms and sugar in a frying pan with butter and a grind of pepper. Cook on low heat unitl very reduced - should be thick paste - if too watery will make pastry soggy. I find it takes about 30 mins to 1 hr on a low heat.
In the meantime heat oven to 220 C.
Line large flat baking tray with foil. unroll pastry and put it on top of foil. Crimp edges all the way round to make a lip and prick all over the middle with a fork. Place another sheet foil on top of pastry and fill with baking beans.
Bake blind for c20 mins (or until golden brown) and then remove beans and bake for a further 5 mins
Take out of oven , smear tom paste all over it, lay anchovies in a criss cross pattern on top, sprinkle with basil leaves and add several small dollops creme fraiche in between (each one about a small tspn worth) put under the grill for a few mins until the creme fraiche bubbles but keep an eye on it or the edges of pastry will burn!
Chef's Tips
My mum told me this recipe about a week ago - not sure where it comes from, poss a magazine. She couldn't remember the exact quantities but its delicious! Having it again tomorrow at hubbys request. If you don't like anchovies you could leave them off or perhaps substitute with capers?
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