12. Tomato and Basil Tarts
Up until recently I would not eat a raw tomato. The texture was too wet, it was too slimy and all in all I could not wrap my head around it. In the past few weeks I have been getting over that. I can now eat cherry tomatoes and really kinda enjoy them. I don't think I could just sit and eat a whole punnet yet, but a couple now and then? Sure thing.
This revelation was sparked when a bowl of tomatoes was laid out in the kitchen at work. People grow them on our balcony and I thought, you know, would be rude not to seeing as they've grown them themselves and are standing right here. So I tried one and I didn't hate it. Who knew?? I don't think that I could eat a whole garden variety tomato yet, but one I can just pop in my mouth? No problem.
Seeing as I didn't die, I decided to experiment some more with tomatoes, first in my every day cooking, and then in my baking. Inspired by a Garden Tomato and Basil Tart from Pastry Affair, I decided to make my own version, a bit more bite sized. I guess you can tell I really enjoy mini tarts by now right? This is my fifth tart recipe!
I made these at the same time as my Goat's Cheese and Balsamic Onion Tarts, and used the same recipe for the pastry. These also came into work and were gleefully devoured. I can't tell whether my coworkers would just eat anything put in front of them or whether they genuinely enjoyed it that much. Could go either way.
Makes 18-24 tarts
Ingredients
For the pastry
200g (7oz) plain flour
100g (3.5oz) butter, room temperature
1 tbsp mixed herbs
Pinch of salt
For the filling
Roughly 200g (7oz) of cherry or plum tomatoes
1 tbsp oil
Some fresh basil
Method
Make your pastry. Cube the butter and rub in the flour, salt and herbs until it forms breadcrumbs and then a short dough. You made need to press it together to get it to form a dough. If it is too short to just stay together, add a small splash of water to moisten it.
Wrap your dough in clingfilm and chill for 15 minutes.
Preheat the oven to 175C.
Roll out your dough to about 1/8" thick and then use a circular cutter, size depending on the size of your tin, to stamp out your rounds. Press your dough a pre greased tart or tartlet tin.
Bake the tart cases for 10 minutes.
Slice your tomatoes in half and roughly scoop out the seeds. This will help lower the moisture content. Place them skin side down in a pan with some oil and fry over a medium heat for 10-15 minutes until they release their moisture.
Scoop out the tomatoes with a slotted spoon, and allow to drain a little.
Fill the half baked tart cases with your tomatoes and add in the basil. The tomatoes will shrink in the oven, so make sure to pack them in.
Return to the oven for 5-10 minutes until the tarts are just golden.
Enjoy!
