Tomato Tart

Name: Tomato Tart
Ingredients: 12 oz / 340 g firm, ripe tomatoes, sliced; 2–3 garlic cloves, peeled and thinly sliced; ½ tsp sea salt; freshly ground black pepper; shredded basil or finely chopped parsley, to garnish; shredded basil or finely chopped parsley, to garnish; 6 oz / 170 g white bread dough; 2–3 tbsp extra virgin olive oil

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

A bread-making session led to this recipe. I had dough left over, and used it to make a tart case. I also had sweet, ripe tomatoes, some new season’s garlic and extra virgin olive oil. Together they made an exquisite dish.

Ingredients

6 oz / 170 g white bread dough
2–3 tbsp

Starter
Side dish
Vegan

Method

Lightly grease and flour a large baking sheet. Roll out the bread dough to form as wide a circle as you can without tearing it, and, of course, not bigger than the baking sheet. Carefully transfer the dough base to the baking sheet. Pinch up the edges all round to hold the filling in. Liberally brush olive oil over the base and sides. Arrange the tomato slices, slightly overlapping and interspe