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Tomato manchego tart

• Anna Glover

Published: August 9, 2022 at 10:57 AM

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Serves 6

Easy

Prep: 45 mins

Cook: 1 hr and 25 mins

+ chilling

A star rating of 4.5 out of 5.2 ratingsRate

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Here, the tomatoes are salted before being baked in the tart, as the process draws water and concentrates their flavour. The result is a savoury tart with an intense umami effect

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Make this vibrant tomato tart, then check out our tomato tarte tatin, beetroot, feta and thyme tart and more savoury tart recipes.

Ingredients

Nutrition

• 1½kg heirloom tomatoes

  a mixture of colours and sizes, cut into 5mm slices

• sea salt flakes

• 250g crème fraîche

• 2 thyme sprigs

  leaves picked, plus a little extra

• 1 garlic clove

  crushed

• breadcrumbs or semolina

• 25g manchego

  finely grated, plus shavings to serve

• olive oil

PAPRIKA PASTRY

• 250g plain flour

• 170g unsalted butter

  cold and cubed

• 2 egg yolks

• 2 tsp paprika

  plus a little extra to serve

• 2 thyme sprigs

  leaved picked

Nutrition: Per serving

• kcal622
• fat44g
• saturates28g
• carbs43.7g
• sugars8.5g
• fibre4.8g
• protein9.2g
• salt0.6g

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Method

• step 1

  To make the pastry, put the flour in the bowl of a food processor with ¼ tsp of fine sea salt and the butter, and pulse
  until the mixture resembles breadcrumbs. Add the egg yolks, then the remaining ingredients and pulse until a coarse
  breadcrumb texture. Add 1 tbsp of cold water and pulse again until it forms a ball. Wrap and chill for 30 mins.

• step 2

  Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured work surface until 4-5mm thick. Use to line a 23cm loose-bottomed tart tin. Trim the pastry edges and prick the base with a fork a few times. Lay a scrunched-up piece of baking paper over the middle and fill with baking beans or uncooked rice. Bake for 15 mins, then remove the paper and bake for a further 10 mins until pale and golden. Cool.

• step 3

  Meanwhile, put the tomato slices on a baking sheet in a single layer and scatter over the sea salt flakes. Leave at room temperature while the pastry blind bakes.

• step 4

  Heat the oven to 170C/150C fan/gas 3. Mix the crème fraîche, thyme and garlic in a small bowl with plenty of seasoning, and pat the tomato slices dry. Scatter the tart base with the breadcrumbs or semolina to absorb any excess
  liquid. Evenly arrange a layer of tomatoes. Spoon the crème fraîche mixture on top and smooth out to the sides. Scatter over the cheese. Add a second layer of tomatoes in a spiral, overlapping slightly, using the smallest slices in the middle. Drizzle with a little olive oil and bake for 1 hr until the tomatoes have wilted and softened, their flavour concentrated and are golden tinged. Serve warm or cool to room temperature. Scatter with more manchego, the thyme leaves and a pinch of paprika to serve. The tart will keep for three days.

Authors

Anna GloverSenior food editor

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A star rating of 4.5 out of 5.2 ratings

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