A tart is perfect for a Christmas Buffet as it can be prepared well ahead of Christmas Day and either served cold or warmed through.
I get into the habit of making a double batch of pastry, I’ll use half for the recipe and then freeze the other half to use another day. This way it’s much quicker preparing a delicious tart like this.
What you’ll need
For the pastry:
1 ½ cups buckwheat flour
100g butter, cut into cubes
Pinch sea salt
Cold water, approx ¼ cup
4 tomatoes,cut into segments
1 large bulb of fennel, thinly sliced
2 tbs olive oil
1 tsp sea salt
3 eggs, beaten
100g cheddar cheese, grated
Handful fresh oregano leaves
Handful of fennel leafy tops
How to put this together:
- Preheat your oven to 160°C.
- Grease and grease a round pastry tin and set aside.
- Line a baking tray with baking paper and pop the tomato segments onto the tray.
- Drizzle with 1 tbs olive oil and a pinch of sea salt and roast in the oven for 45 minutes.
- To prepare the pastry add the buckwheat flour to a bowl along with the butter and sea salt.
- Using your finger tips rub the butter into the flour until it resembles bread crumbs.
- Add the egg and ¼ cup cold water and mix together until a dough is formed.
- You may need a few more tablespoons of extra cold water, add enough so that the dough comes together and isn’t too dry.
- Wrap the dough in plastic wrap and pop into the fridge to set for 30 minutes
- Remove the pastry dough from the fridge and roll it out between 2 sheets of baking paper.
- Remove the top sheet of baking paper and gently tip the pastry into the tart shell.
- Remove the baking paper and gently press the pastry into the mould.
- Make sure the pastry is an even thickness around the mould and it’s pushed up the sides. If you’re using a mould like mine you’ll need to trim to the top with a knife.
- Prick the base with a fork multiple times and pop the pastry into the oven to bake for 15 minutes.
- While the pastry is blind baking prepare the filling.
- Heat 1 tbs olive oil in a fry pan and add the thinly sliced fennel along with a pinch of sea salt.
- Cook over a low heat for 30 minutes, until soft and caramelised.
- Remove the pastry from the oven and fill with the cooked fennel.
- Pour over the beaten eggs and top with the grated cheese and roasted tomato segments.
- Bake in the oven for a further 30 minutes until the egg is set.
- Allow to cool and then decorate with the fresh oregano leaves and fennel tops.