Summer Tomato Tart Recipe

1. Heat the oven to 375 F/190 C/Gas 5
2. Place the flour and salt into the bowl of a food processor. Add the butter and 2 tablespoons of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a tsp at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours.
3. Butter a 10”/25cm loose-bottomed tart tin. Unwrap the pastry, roll and line the tart dish making sure it is even on the bottom and sides and there are no holes. Prick the base of the dish using a fork. Refrigerate for 30 minutes.

1. Cover the pastry with baking parchment and fill with baking beans, or use long grain rice. Bake for 35 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. Leave until completely cold.
2. In a large baking bowl, add the eggs, butter and Parmesan to the tomato sauce and mix very well with a wooden spoon, season with a small pinch of salt and a few twists of black pepper. Place the filling into the pastry case. Decorate with the anchovies and olives if using – the tart is equally delicious without them.
3. Bake for 20 minutes in the preheated oven. Allow to cool for 15 minutes before serving. Serve with fresh basil leaves and a side salad.

In a rush, you can always make a quick tomato sauce. It does not have the depth of flavour of the sauce used in this recipe but does also work really well.