Cooking time: 30 - 45 mins. (approximately)
Pastry Base:
1.1/2 cups of flour
1 tsp. caster sugar
1/2 tsp. salt
4ozs. unsalted butter - cold and cut into pieces (or grated)
6 tablespoons of iced water
1. Make your pastry, wrap in klingfilm and chill for about 30 mins ..... (the pastry that is!)
Tomato Topping:
1.1/2lbs. of small tomatoes - halved OR large tomatoes sliced
black pepper, added before putting tomatoes on top of Filling.
2. Place tomatoes in a sieve or colander and sprinkle a little salt over. Leave while making the Filling.
Filling:
1 cup of natural bio plain yogurt
1/2 cup of double cream
1 large egg - beaten
1 or 2 cloves of crushed garlic
Dried Basil - to taste
1/3 cup of Parmesan or Pecorino - grated
1/2 tsp. salt if needed, black pepper and good pinch of cayenne
3. Mix all ingredients together till creamy, and leave in fridge while rolling out pastry base.
4. Roll out pastry on a lightly floured surface, to fit your tart tin, with an overlap.
5. Remove Filling from fridge, mix together again, and carefully spoon into pastry base.
You may have some left over, but you can carefully spoon it over the tomatoes.
6. Drain your tomatoes on some kitchen paper and place - face up - on top of the Filling.
7. Pour any excess Filling over, adding a little more grated cheese if wanted.
8. Fold overlapped pastry in, and bake for 30 - 45 mins - (approximately).
Pastry will have become golden, and very slightly away from edge of baking tin, and, of course, the Filling will be 'set'.
Recipe tweaked from original by David Liebovitz.
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