With shorter days and cooler nights, the tomato vines are beginning to look bare. So with the few ripe tomatoes left, I prepared this simple but intensely flavourful tart. The trick here is: you need top quality tomatoes, and you need to roast them at high heat. For oven-roasting I like to use cast iron pans because they get really hot and distribute the heat more evenly. You could turn this into a quiche or breakfast-like tart by adding a few eggs and a bit of cream. Enjoy!
Makes 4 small tarts
• 2-3 lbs tomatoes (about 10 medium) • 2 shallots, chopped • small handful of fresh basil • few leaves of fresh oregano • 3 tablespoons olive or grapeseed oil • sea salt + ground black pepper
Preheat the oven to 450°F. Put all but two tomatoes in a cast iron pan or baking sheet. Add the rest of the ingredients and mix. Roast in the oven for about 25 minutes.
• 1 cup white flour • 5 tablespoons unsalted butter • 2-3 tablespoons cold water • a pinch of salt
In a bowl, mix together the flour and salt. Rub the flour with the butter until you get a sandy texture. Then add just enough water to make a smooth dough. Cover and chill for 30 minutes.
Split the dough in four; roll out on a floured surface, and line the buttered tart pans. Spoon the roasted tomatoes into each tart, making sure to add the cooking liquid. Slice the remaining two tomatoes, and layer them on top with a few leaves of basil. Reduce the heat to 375°F and bake for another 30 minutes, until the crust is golden brown. Season with sea salt and drizzle with a bit of oil.