TOMATO TART
For the dough:
210g cake wheat f lour
4g sugar
3g salt
115g butter, cubed and chilled
90ml ice water
For the tomato topping:
680g fresh tomatoes
Salt, to spr inkle
Freshly ground black pepper, to taste
90g Gruyère or parmesan, finely grated
For the f illing:
360g ricotta
14g Dijon mustard
5g fresh basil or 3g fresh Italian parsley, minced
3g fresh thyme, minced, plus extra chopped fresh
herbs to garnish
2 garlic cloves, minced
1 large egg
30g parmesan or pecorino, grated
Salt and freshly ground black pepper, to taste
A generous pinch of cayenne pepper
To serve:
Capers
For the dough: Mix the flour, sugar and salt in the bowl of a food processor. Add the cold butter and mix until
the mixture has the texture of small crumbs. Add the ice water and mix just until the dough comes together. Then,
using your hands, bring the dough together and wrap it in earth-friendly wrap. Refrigerate for at least 30 minutes.
To prepare the tomato topping: Cut the tomatoes into 2cm-thick slices and place them in a colander, sprinkling
them very lightly with salt as you add them. Leave them to drain for about 30 minutes.
For the filling: Add all the ingredients to a bowl and mix.
Preheat the oven to 205°C. Line a baking tray with baking paper.
On a lightly f loured surface, roll the dough into a circle with a 36cm diameter. Place the circle on the prepared
baking tray. Spread the filling over the dough, but leave a clear 5cm band around the edge. Remove the tomatoes
from the colander and drain them on paper towel to remove excess moisture. Arrange the tomatoes in overlapping
circles on top of the filling and grind a little black pepper over them. Fold the clear band of tart dough over the
tomatoes to enclose them and create an outer crust.
Bake the tart for 15 minutes, then remove from the oven. Sprinkle the tart, including the crust, with the grated
Gruyère or parmesan, then return the tart to the oven and bake for another 20–30 minutes until it is golden brown
on top. Remove from the oven and allow to cool.
Slide the tart off the baking tray and onto a wire rack. Garnish with fresh herbs and a few capers, and serve.