Southern Tomato Tart

A lovely pie reminiscent of a quiche but with no eggs – fluffier, lighter and without an eggy spongy texture


General info

Serves: 6

Ingredients

  • 1½ cups (210 g) cake flour
  • 150 g butter (ice cold and rock hard), grated
  • ½ tsp (2.5 ml) salt
  • 2-3 tbsp (30-45 ml) ice water
  • 5 medium onions, sliced
  • A splash of olive oil
  • 3 large tomatoes, sliced
  • 6 small tomatoes, halved
  • Fresh sprigs of parsley, sage and chives, chopped
  • 1 tub Parmalat cottage cheese (low fat chunky)
  • 1 ½ cups (150 g) aged cheddar cheese
  • ½ cup (125 ml) mayonnaise light
  • Salt & pepper to season
  • Milk to brush pastry
  • 10-12 small button mushrooms
  • A knob of butter
  • A drizzle of olive oil
  • 10 sage leaves
  • Salt and pepper to season

Preparation

  1. Preheat oven to 180°C. Grease and line a 25 cm spring-form cake tin.
  2. Pulse together the flour, butter and salt.  Add ice water, 1 spoon at a time until the dough forms a ball and doesn’t stick to the side of the bowl. Shape into a disk, cover with plastic wrap and refrigerate for at least 30 minutes.
  3. Fry the onion in the oil until translucent. Allow to cool.
  4. Slice the tomatoes, arrange on paper towels and sprinkle with salt. Set aside.
  5. Combine the Parmalat Cottage Cheese (low fat chunky), ¾ of the cheese and mayonnaise. Season to taste.
  6. Roll ⅔ of the dough to fit the pan, keep the remaining 1/3 refrigerated for decorating.
  7. Blind bake the dough for 15 minutes, remove the beans/pastry marbles and bake for a further 5 minutes until golden brown. Cool completely.
  8. Sprinkle the remaining ¼ of the cheese on the bottom of the pie, top with the onion and layers of tomatoes. Season each layer with pepper. Spoon over the mayonnaise mixture.
  9. Use the remaining pastry to decorate the edges of your pie. Brush the exposed pastry with milk.
  10. Bake for 30 minutes or until lightly browned, but check after 20 minutes and shield the pastry with foil if getting too dark.
  11. Fry the mushrooms in oil and butter with sage leaves and tilt on to the pie just before serving

This pie is traditionally served at room temperature but it is equally delicious piping hot.
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