Smoked Tomato Tart

Roast Tomatoes

• If you would like to use smoked tomatoes please refer to my smoked tomato recipe.
• Pre-heat oven 165ºC (325ºF). Line a baking tray with baking paper.
• Cut tomatoes in half and place on a lined baking tray. Sprinkle with salt and drizzle with olive oil.
• Place in a pre-heated oven and bake until they are completely soft and the skins start to wrinkle around the cut edges of the tomatoes. This will take 1 - 2 hours, depending on the size of your tomatoes.

Tomato Tarts

• Pre-heat oven 200°C (390°F).
• Line 4 greased loose base tart tins (11-12cm / 4½ inch dia) with shortcrust pastry. Prick the bases of the tart shells with a fork. Place pastry lined tart tins in the fridge until needed.
• In a large jug whisk milk and eggs. Place in the fridge until needed.
• Place a non-stick pan over medium heat, add olive oil. Sauté finely diced onion until soft and translucent. Do not brown the onion. Add bacon and continue sautéing for a few more minutes. Then remove from heat and allow to cool slightly.
• Remove prepared tart shells from the fridge. Evenly distribute onion bacon mixture between the tart shells. Then place three or four roasted tomatoes on top of the mixture.
• Add a couple of leaves of fresh basil, then pour in the egg and milk mixture. Bake in the oven for 40 minutes or until golden and cooked.
• Serve as they are or with a garden salad.

Notes — General Cook's Notes All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F). All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified:

• 1 teaspoon equals 5ml
• 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
• 1 cup equals 250ml (Nth America use 237ml)
• 4 teaspoons equal 1 tablespoon

I use the below unless specified in my recipes: Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).

Course: Brunch, Lunch, Main. Cuisine: French.