Camone Tomato Tart
By NatooraThe tart edge of these fantastic winter tomatoes make the perfect contrast to the rich ricotta filling.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
13 total- 0.5 tsp of salt
- 125 g of plain flour
- 60 g of polenta flour
- 60 g of parmesan
- 1 tbsp of caster sugar
- 140 g of salted butter
- 3 egg, 1 egg yolk for the pastry and 2 eggs for the fillings
- 150 g of ricotta
- 1 dash of olive oil, to brush the tomatoes
- 10 natoora tomatoes
- 1 bunch of marjoram
- 0.5 tsp of thyme
- 0.5 clove of garlic
Method
10 stepsStep 1
Mix the flour, polenta, salt and sugar and rub in the butter to form a breadcrumb-like mix.
Step 2
Stir in the parmesan. Bring the dough together with the water (40-50ml) and egg yolk mix.
Step 3
Form into a ball and chill for 20 minutes.
Step 4
Roll out and line the pastry case.
Step 5
Line with baking parchment and top with baking beans, bake for 15 minutes and then remove the beans.
Step 6
Cook for a further 10 minutes until sandy to the touch and pale gold.
Step 7
Cut the tomatoes into slices. Mix the ricotta with the eggs and herbs.
Step 8
Place this mix into the base of the tart, layer the tomatoes in a spiral on top.
Step 9
Brush them with olive oil and sprinkle with salt and pepper.
Step 10
Bake for a further 15-20 minutes. Serve warm or cold.