Tangy Tomato Pie Tart Recipe
Tangy Tomato Pie Tart is an easy to make simple recipe that is great for evening snacks or get together parties. One can make regular size tart or bite sized small tart.
Tangy Tomato Pie Tart is an easy to make simple recipe that is great for evening snacks or get together parties. One can make regular size tart or bite sized small tart. Filled with some oven roasted tomatoes, herbs and cheese they taste just awesome. It is easy to make and is loved by everyone. The taste of tomatoes and herbs adds an extra flavour to the recipe.
If you like this recipe, you can also try other tart recipes such as
4-5 servings Servings
For the tomato tart
- 1/2 kg Tomato
- 10 cloves Garlic
- Cheese , grated, as required
- Mixed Herbs (Dried) , as required
- Red Chilli flakes , as required
- 3 tablespoon Extra Virgin Olive Oil
- Salt , a pinch or two (adjust) For the pastry
- 2 cups All Purpose Flour (Maida)
- 150 grams Butter , chilled, cubed
- Salt , to taste
- 1 tablespoon Sugar
- 1/2 cup Chilled water
How to make Tangy Tomato Pie Tart Recipe
To begin making Tomato Tart Recipe, make pastry dough first. Add flour, salt, sugar and butter cubes into a wide bowl. Using your fingertips break all the butter cubes and rub it with flour. Add chilled water little at a time and knead to make a smooth dough.
Roll the dough and cover it with cling wrap and place it in fridge for min 1 hour.
Next prepare the stuffing. Pre heat oven at 180 C for 10 minutes.
Take a roasting tray. Place sliced cherry tomatoes and garlic cloves. Drizzle olive oil, mixed herbs, red chilli flakes, pepper and salt. Mix everything well.
Roast in the oven for 20 minutes or until the tomatoes have reduced by half their size.
Next step is to prepare the pie crust. Remove pastry from refrigerator and allow it to come to room temperature for 10 minutes. Divide the dough into equal portions and roll the dough to about 2-3 mm thick.
Place the dough on the prepared sheet pan and trim the edges. Refrigerate again for 10 minutes.
Fill a parchment sheet with lentils (This is avoids the tart to puff up and later the beans are removed and are not the part of the recipe). Place it over the tart dough that will be baked.
Bake for 15 minutes or until you see brown spots on the tart.
Remove the uncooked beans parchment filling, Squeeze the garlic bulbs on the tart. Spread it and later fill the tart with roasted tomatoes and top it with grated cheese .Sprinkle some more salt and pepper powder over the top and sprinkle some herbs. Bake in oven for about 15 minutes.