Tomato Tart with Stracciatella
Category: Savory Pies
Serves: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Triple Concentrated Tomato Paste | 35g |
| All-purpose Flour (00) | 200g |
| Butter (cold, cubed) | 100g |
| Cold Water | 40g |
| Stracciatella Cheese | 550g |
| Heirloom Tomatoes (Heart of Bull) | 430g |
| Brown Sugar | 20g |
| Fresh Basil | To taste |
Instructions:
To prepare the Tomato Tart with Stracciatella, start by making the shortcrust pastry. Place the flour in a food processor, and add the cold cubed butter. Pulse until the mixture becomes sandy and crumbly. Next, in a small bowl, mix the triple concentrated tomato paste with the cold water until fully dissolved, creating a smooth tomato liquid.
Add the tomato mixture to the flour and butter blend. Pulse again until the dough comes together into a compact, firm, and elastic ball. Once ready, shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to rest.
Meanwhile, prepare the tomatoes. Slice the heirloom tomatoes into rounds and sprinkle with brown sugar to enhance their natural sweetness.
Once the dough has rested, remove it from the fridge. On a lightly floured surface, roll the dough out to a 1 cm thickness using a rolling pin. Grease and flour a 25 cm tart pan. Carefully roll the dough onto the rolling pin and unroll it gently over the tart pan. Press the dough into the bottom and up the sides of the pan, ensuring it adheres well. Use your fingers to lightly press the edges for a clean finish.
Prick the bottom of the dough with a fork to prevent air bubbles from forming during baking. Bake the tart shell in a preheated static oven at 200Β°C (390Β°F) for about 25 minutes. Avoid using the fan-assisted setting to prevent over-drying the pastry.
Once the tart shell is golden and fully baked, remove it from the oven and let it cool slightly. Carefully remove any pie weights or beans used for blind baking.
Next, spread the stracciatella cheese evenly over the cooled tart shell. Use a spatula to smooth it out, ensuring an even layer that covers the base completely.
For the final touch, arrange the sliced tomatoes in concentric circles over the cheese. Start from the outer edge and work your way in, overlapping the slices slightly to create a beautiful, rustic pattern.
Finally, garnish with fresh basil leaves to add a burst of color and flavor. Serve your Tomato Tart with Stracciatella warm or at room temperature, and enjoy this savory, cheesy, and wonderfully aromatic dish.
This tart makes a perfect lunch or appetizer for any occasion, offering the rich flavors of ripe tomatoes combined with the creamy texture of stracciatella cheese. Itβs a crowd-pleasing dish thatβs both simple to make and delightfully delicious.
Enjoy your homemade Tomato Tart with Stracciatella, a perfect balance of fresh, vibrant flavors and creamy indulgence!
