Here it is, I promised this tart recipe in this weeks Meal Planning Monday post, I originally made it last weekend but I was hungry and even though I took photos they didn't do it justice. I should have waited for the tart to cool down more before trying to remove it from the tin, but impatience won and I ended up with a broken tart. It was a delicious broken tart though, so much so that I've made it again this weekend. This weekend I started cooking earlier in the day in order to give the filling time to set so I could take better photos. There is one difference between this week's tart and last week's and that is the pastry. Originally I used a simple shortcrust pastry, however on looking in the fridge earlier today I realised that as I made cake last night there was now no longer enough butter to make pastry. Damn my craving for cake yesterday! I had a vague idea that I'd read somewhere about using olive oil instead of butter to make pastry with. So one quick google search later and I found a recipe here for olive oil pastry and I changed the quantities to fit my tin. It's not something I've ever tried before and working with the pastry it feels a bit like playing around with pizza dough. But as I was too lazy to go down to the shops, it is Sunday after all, I had to take the risk and give it a go. After trying olive oil pastry I think it makes an acceptable emergency substitute but I definitely prefer buttery shortcrust pastry.
For the pastry I'll give you the quantities for shortcrust pastry and olive oil pastry so you can choose which to use.
- For shortcrust pastry use 8oz plain flour and 4oz butter, rub the butter in the flour until it resembles breadcrumbs and then add enough cold water to bring it all together into a dough. I've never measured the water I use for making shortcrust, I always do it by eye as that's how my Mum taught me. Same with the imperial measurements, I know how much will be enough for each of my dishes/tins and it's easier to remember quantities. I also don't always bother resting it in the fridge first even though I know you're supposed to. My Mum never does and her pastry is always really good.
- For olive oil pastry use 200g plain flour, 2 tbsp olive oil and approx 125-150ml cold water, put the flour and olive oil into the bowl of a food processor or free standing mixer, turn on and then gradually add water until you get a smooth dough. Wrap in clingfilm and rest in the fridge for an hour.
- Whichever pastry you use it will need to be blind baked first. Preheat the oven to 180C and roll out the pastry to fit your tart dish/tin, I used a 19cm x 28cm rectangular silicone dish. Prick the pastry all over with a fork and then line the pastry case with foil or scrunched up greaseproof paper and fill with baking beans. Bake for 15 minutes then remove the foil and baking beans and bake for a further 5 minutes.
- For the filling mix together 200ml crème fraîche and 1 tbsp wholegrain mustard and spread this over the cooked pastry case and then top with 3 or 4 sliced tomatoes, how many you use will depend on the size of the tomatoes and how thinly you slice them. Bake the tart for 30-35 minutes until the tomatoes are cooked and the filling is only a little wobbly. Cool in the tin on a wire rack for at least 30 minutes then scatter with a handful of torn basil leaves and serve with a simple green salad.