Tomato Tart


A tomato tart looks wonderful with its dramatic colours. This is really a left-over salad Niçoise that I put into a pie crust one day. If you use a piece of fresh tuna it is even better and more sophisticated.


For The Shortcrust Pastry

  • 115g/4oz plain flour
  • 25g/1oz butter
  • 25g/1oz lard
  • 1 tbsp freshly grated Parmesan cheese (optional)
  • salt
  • cold water

For The Filling

  • 450g/1lb tomatoes
  • 2 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 1 medium onion, finely chopped
  • 1 tsp oregano
  • salt and freshly ground pepper
  • 6 anchovy fillets, chopped or small can of tuna or 115g/4ozpiece of fresh tuna
  • 25g/1oz strong Cheddar, grated
  • 2 large eggs
  • 150ml/¼ pint single cream
  • 25g/1oz stoned black olives, chopped


Sift the flour and salt together and rub in the butter and lard until the mixture resembles breadcrumbs. Add the cheese and bind with a little cold water. Chill for 30 minutes and then roll out to line a 20cm/8in flan dish. Chill again for 30 minutes. Cover with foil and baking beans and bake blind in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. Remove foil and baking beans and cook for a further 5 minutes.

Peel the tomatoes, deseed, slice, strain and save the juice. In a small pan heat the oil over a low heat and sauté the onion until soft, add the garlic and oregano and cook for 1 minute. Add the tomato juice, season and cook till the juice is almost absorbed. Put this in the pastry case and cover with fish. If you are using fresh tuna cook it in a pan with a little more oil for about 2 minutes turning as necessary, then flake it. Cover with tomatoes and grated cheese. Whisk the eggs with the cream and pour over the tomatoes, scattering the olives on top. Bake in a preheated oven at 200°C/400°F/Gas 6 for 15–20 minutes. Serve hot or cold with a green salad, or a salad of green beans, or deep fried French beans which you have dipped in batter.