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Roasted Tomato Tart
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Lancewood Roasted Tomato Tart

Ingredients

Pastry:

225 ml cake flour
2.5 ml salt
125 ml cold butter , chopped
125 ml LANCEWOOD® Cheddar , finely grated
3 egg(s) , yolks only
30 ml ice cold water

Caramelized tomatoes:

125 ml caramel sugar
60 ml white balsamic vinegar
30 ml fresh thyme
salt & freshly ground black pepper  to taste
250 ml cherry tomato(es) , halved

Tart:

200 ml rice , cooked
230 g LANCEWOOD® Smokey Onion & Mustard Cream Cheese
fresh basil  to garnish

Method

Pastry:
Place the flour and salt into a bowl.

Rub in the butter until the mixture resembles breadcrumbs. Mix in the cheese.

Add the egg yolks and mix together to form a dough adding a little cold water if the mixture becomes too dry.

The pastry should come together in a ball. Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.

Caramelized tomatoes:
In a pan, combine the sugar and balsamic vinegar and stir until the sugar dissolves.

Bring to a simmer and cook until thick and syrupy.

Add the thyme, salt and pepper and tomatoes and remove from the heat and leave to cool completely.

Tart:
Preheat the oven to 200°C.

Roll out the pastry into a ring large enough to fit a 20 cm tart tin.

Drape the pastry over the tin to line it. Poke the pastry surface with a fork.

Top with a generous layer of parboiled rice and bake for 20 minutes or until pastry is golden and crisp.

Spread the cream cheese over the baked pastry and top with the caramelized tomatoes.

Garnish with basil springs before serving.

As seen in Celeb Feasts with Zola Nene, in proud association with LANCEWOOD®.

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