Tomato tart

About 6 portions
Tomato tart
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150 g butter or margarine
90 g wholemeal flour
90 g plain flour
15 ml cold water

400 g cherry tomatoes
2-3 onions
30 ml liquid margarine
7 g Dansukker Brown Sugar Dry
30 g tomato purée
15 ml Dansukker Light Syrup
1-2 garlic cloves (optional)
15 ml fresh oregano, chopped
30 ml fresh basil, chopped
2 g salt
5 g sambal oelek
400 ml grated mature cheese
200 ml double cream

Quickly work the pastry ingredients together to make a dough. Press the dough into a greased pie dish roughly 28 cm in diameter. Prick with a fork. Refrigerate for 30 minutes. Blind bake the crust at 225 °C for about 10 minutes.

Peel and chop the onion. Sauté the onion in the butter/margarine with the brown sugar. Add the tomato purée, syrup, garlic, herbs, salt and sambal oelek. Adjust the seasoning, adding more herbs if necessary. Put a layer of cheese in the pie crust. Spread the filling over the cheese. Top with the tomatoes. Sprinkle with the remaining cheese. Pour the cream over the top. Bake in the centre of the oven for about 15 minutes. Serve with a fresh salad.

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