Use the ripest tomatoes for this delicious tart. Include shavings of smoked cheese on the topping for more “smoky flavour”.

Ingredients

Pastry (makes 300 grams)

• ¾ cup flour (wholemeal or white)
• pinch salt
• 75 grams butter chilled and diced
• ½ cup finely grated Smoked Cheddar cheese
• 2 tbsp chilled water

Tomatoes

• 25 grams butter, melted
• 1-2 tblsp sugar
• 2-3 cloves garlic, peeled and finely sliced
• about 6 large acid free tomatoes

Topping

• black olives
• shaved smoked cheese
• chopped parsley
• capers and caperberries

Method

1. Put the flour, salt, butter and cheese into a food processor and process until the mixture looks like crumbs. Pulse in sufficient chilled water until the mixture forms small moist balls of dough. Bring together and wrap in greaseproof paper and refrigerate for one hour.
2. Heat the butter and sugar in a 23cm wide oven-proof frying pan and cook over a medium heat until the sugar begins to caramalise (becomes lightly browned).
3. Scatter the garlic slices on top and arrange the tomatoes in the pan in a wheel shape.
4. Roll the pastry out to a 24cm round and roll on top of the tomatoes, tucking the edges around the tomatoes.
5. Bake at 200°C for 35-40 minutes.
6. Very carefully turn upside down and scatter over the topping ingredients. Serve immediately.

Cooks Tips

- If tomatoes are very ripe, the tart may be wet. Carefully pour off excess juice before inverting. Serve on the side. To help prevent this, put tomatoes cut-side up in pan.