Camone Tomato Tart
By Natoora
Published on 19 April 2022
The tart edge of these fantastic winter tomatoes make the perfect contrast to the rich ricotta filling.Time and servings
1 hr 5 minsTotal time
10Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 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
Step 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.