Roast Tomato and Fennel Tart

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.

Serves 8

What you’ll need

For the pastry:

1 ½ cups buckwheat flour

100g butter, cut into cubes

Pinch sea salt

1 egg

Cold water, approx ¼ cup

 

Filling:

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

 

For topping:

Handful fresh oregano leaves

Handful of fennel leafy tops

 

How to put this together:

  1. Preheat your oven to 160°C.
  2. Grease and grease a round pastry tin and set aside.
  3. Line a baking tray with baking paper and pop the tomato segments onto the tray.
  4. Drizzle with 1 tbs olive oil and a pinch of sea salt and roast in the oven for 45 minutes.
  5. To prepare the pastry add the buckwheat flour to a bowl along with the butter and sea salt.
  6. Using your finger tips rub the butter into the flour until it resembles bread crumbs.
  7. Add the egg and ¼ cup cold water and mix together until a dough is formed.
  8. You may need a few more tablespoons of extra cold water, add enough so that the dough comes together and isn’t too dry.
  9. Wrap the dough in plastic wrap and pop into the fridge to set for 30 minutes
  10. Remove the pastry dough from the fridge and roll it out between 2 sheets of baking paper.
  11. Remove the top sheet of baking paper and gently tip the pastry into the tart shell.
  12. Remove the baking paper and gently press the pastry into the mould.
  13. 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.
  14. Prick the base with a fork multiple times and pop the pastry into the oven to bake for 15 minutes.
  15. While the pastry is blind baking prepare the filling.
  16. Heat 1 tbs olive oil in a fry pan and add the thinly sliced fennel along with a pinch of sea salt.
  17. Cook over a low heat for 30 minutes, until soft and caramelised.
  18. Remove the pastry from the oven and fill with the cooked fennel.
  19. Pour over the beaten eggs and top with the grated cheese and roasted tomato segments.
  20. Bake in the oven for a further 30 minutes until the egg is set.
  21. Allow to cool and then decorate with the fresh oregano leaves and fennel tops.

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