Tomato & saffron tart

Name: Tomato & saffron tart
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 225 grams shortcrust pastry, bought (or homemade using 175g 6oz plain flour and 85g 3oz butter, prepared in the usual way); 1 serving beaten egg, for brushing; 1 leave fresh basil to serve; 2 Tbsps olive oil; 1 onion, finely chopped; 1 celery stick, finely chopped; 3 garlic cloves, finely chopped; 500 grams ripe tomatoes, skinned, seeded and chopped; 300 grams tomato passata; 1 Tbsp tomato purée; 1 bay leaf; 1 teaspoon dark muscovado sugar; 5 Tbsps red wine; 400 milliliters double cream; 1 teaspoon saffron threads steeped in 1 tbsp hot water for at least 5 minutes; 2 eggs, plus 4 egg yolks

Tomato & saffron tart is a lacto ovo vegetarian recipe with 8 servings. This dessert has 347 calories, 6g of protein, and 25g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. 2 people found this recipe to be tasty and satisfying. A mixture of tomatoes, saffron threads steeped in 1 tbsp water, basil leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. If you like this recipe, take a look at these similar recipes: Chard And Saffron Tart, Crab, Saffron and Parmesan Tart, and Smoked haddock, spring onion & saffron tart.

Instructions

On the day before, roll out the pastry on a lightly floured surface and use to line a loose-bottomed 23cm/9in tart tin. Chill in the fridge for at least 30 minutes and preheat the oven to 200C/gas 6/fan 180C.

Ingredients you will need

Roll

Equipment you will use

Oven

Line the pastry case with baking parchment and fill with baking beans.

Ingredients you will need

Beans

Bake for 15 minutes, then remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for 10 minutes until lightly browned, then leave to cool in the tin. Once cold, tent loosely with foil and keep in a cool place.

Ingredients you will need

Beans

Egg

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Oven

Aluminum Foil

Make the tomato sauce.

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Tomato Sauce

Heat the oil in a very large heavy-bottomed frying pan and fry the onion, celery and garlic for 10 minutes until soft and transparent.

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Celery

Garlic

Onion

Cooking Oil

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Frying Pan

Add the remaining ingredients and simmer for at least 30 minutes until the sauce is thick and jammy.

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Sauce

Remove the bay leaf. You can use the sauce as it is, or make a coarsely textured puree in the food processor to give it enough bite to complement the heavenly, trembly custard that comes to rest on it. Leave to cool, then keep in a covered container in the fridge.

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Bay Leaves

Custard

Sauce

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Food Processor

On the day, preheat the oven to 160C/gas 3/fan 140C and put a large baking sheet in the oven to heat up. Make the saffron custard. Warm 4 tbsp cream in a small pan with the saffron threads and their water, then infuse for 5 minutes. Beat the eggs and yolks in a jug; stir in the remaining cream and the saffron cream (do this with a fork, as saffron threads wrap round a whisk). Season to taste with salt and pepper.

Ingredients you will need

Saffron

Salt And Pepper

Custard

Cream

Water

Egg Yolk

Egg

Wrap

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Baking Sheet

Whisk

Oven

Frying Pan

Spread about half the tomato sauce over the pastry, to come almost halfway up the pastry case (freeze the rest to use another time).

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Tomato Sauce

Spread

Place on the heated baking sheet, then very carefully pour in the saffron custard (you may not get it all in if your tin is shallow, but it doesnt matter).

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Custard

Saffron

Equipment you will use

Baking Sheet

Bake for 30-40 minutes until the custard is tremblingly set and has turned an intense golden colour with brown patches.

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Custard

Equipment you will use

Oven

To serve, cool for 10 minutes, then transfer to a serving platter. Leave at room temperature and serve scattered with basil leaves.

Ingredients you will need

Fresh Basil

Equipment

Ingredients

Servings:

225grams

shortcrust pastry, bought (or homemade using 175g 6oz plain flour and 85g 3oz butter, prepared in the usual way)1serving

beaten egg, for brushing 1leave

fresh basil to serve 2Tbsps

olive oil 1

onion, finely chopped 1

celery stick, finely chopped 3

garlic cloves, finely chopped 500grams

ripe tomatoes, skinned, seeded and chopped 300grams

tomato passata 1Tbsp

tomato purée 1

bay leaf 1teaspoon

dark muscovado sugar 5Tbsps

red wine 400milliliters

double cream 1teaspoon

saffron threads steeped in 1 tbsp hot water for at least 5 minutes 2

eggs, plus 4 egg yolks

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.