Individual roast tomato tarts
A recipe from the Good Food collection.
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- 1½ cups plain flour
- 100 g butter, chopped
- 2–3 tablespoons iced water
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 tablespoons finely chopped fresh basil
- 6 egg (plum) tomatoes
- 1 cup mascarpone cheese
- 3 eggs
- 1/2 cup grated gruyère cheese
1. Sift flour into large mixing bowl, add butter. Using fingertips, rub butter into flour for 2 minutes or until the mixture is fine and crumbly. Stir in herbs. Add almost all the water, mix to a firm dough, adding more water if necessary. Turn onto a lightly floured board and press together until smooth. Brush six 12 cm round tart tins with melted butter or oil. Roll out pastry to cover base and sides of tins. Ease pastry into tins. Cover with plastic wrap; refrigerate for 20 minutes.
2. Preheat oven to moderate 180°C. Cut a sheet of greaseproof paper large enough to cover pastry-lined tins. Line tins with paper, spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for 10 minutes or until golden; cool.
3. To make Filling: Reduce oven to slow 150°C. Cut each tomato in half lengthways; remove seeds. Place cut side down on a wire rack. Sit rack on baking tray; bake 40 minutes. Remove from oven, cool slightly and pull off skin. Cool completely, then cut each tomato half into 4 strips.
4. Place mascarpone and eggs in a medium mixing bowl; whisk until combined. Stir in gruyère. Pour mixture into tart cases, arrange tomato strips in each case. Bake 20 minutes until set. Serve warm or at room temperature.