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Camone Tomato Tart

Camone Tomato Tart

Brought to you by: Natoora
    10 serving

Prep time:

Cook time:

Serves: 10

The tart edge of these fantastic winter tomatoes make the perfect contrast to the rich ricotta filling.
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Ingredients

  • 125g plain flour
  • 60g polenta flour
  • 60g Parmesan
  • 1 tbsp caster sugar
  • ½ tsp salt
  • 140g salted butter
  • 3 egg, 1 egg yolk for the pastry and 2 eggs for the fillings
  • 10 Natoora tomatoes
  • 150g ricotta
  • 1 bunch marjoram
  • ½ tsp thyme
  • ½ clove garlic
  • 1 dash olive oil, to brush the tomatoes

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.

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