Fresh Plum Tomato and Basil Tart with Olive Oil and Garlic Crust

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

The crust of this summer tart is very simple to make. It can be baked blind without weighting down, it retains its shape well while cooking, and it is still wonderfully crisp when filled. Try to use deep red plum tomatoes because their flavour is best for cooking.


For the Crust

  • 250g (9oz) plain flour
  • teaspoons salt


To make the crust, set the oven to preheat at Gas Mark 6/200°C/400°F. Sift the flour and salt into a bowl. Put the garlic into a saucepan with the olive oil and place the pan over a medium heat for about two minutes. Remove the pan from the heat and stir in the water carefully as it ma