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

Name: Fresh Plum Tomato and Basil Tart with Olive Oil and Garlic Crust
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 2 tablespoons extra virgin olive oil; 1½ teaspoons salt; 2 tablespoons water; 1 kg (2lb) fresh plum tomatoes; 7 tablespoons extra virgin olive oil; 2 large garlic cloves, chopped finely; Salt and black pepper; 250g (9oz) plain flour; Fresh basil and sage leaves, to garnish (optional); 6–8 fresh sage leaves (optional); 12 fresh basil leaves, sliced thinly; 25g (1oz) butter; 3–4 large garlic cloves, sliced thinly; 2 teaspoons caster sugar

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

For the Crust

250g (9oz) plain flour
1½ teaspoons salt

Europe
United Kingdom
Starter
Summer
Vegetarian

Method

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