Roast tomato and fennel tart
A tart is perfect for a Christmas buffet as it can be prepared well ahead of Christmas Day and served either 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.
- 4 tomatoes, cut into segments
- 2 tbsp olive oil
- 1 large bulb of fennel, thinly sliced
- 1 tsp sea salt
- 3 eggs, beaten
- 100g cheddar, grated
- 1½ cups buckwheat flour
- 100g butter, cubed
- Pinch sea salt
- 1 egg
- Cold water, approx. ¼ cup
- Handful fresh oregano leaves
- Handful fennel leafy tops
- Preheat oven to 160°C. Grease and line round tart tin and set aside.
- Line baking tray with baking paper and place tomato segments on tray. Drizzle with 1 tbsp olive oil and pinch of sea salt and roast for 45 mins.
- To prepare pastry, place buckwheat flour in bowl with butter and sea salt. Using fingertips, rub butter into flour until it resembles breadcrumbs. Add egg and ¼ cup cold water, and mix together until dough forms. If necessary, add a few more tbsp of cold water, so that dough comes together and isn’t too dry. Wrap dough in plastic wrap and place in fridge to set for 30 mins.
- Remove pastry dough from fridge and roll out between 2 sheets of baking paper. Remove top sheet of baking paper and gently tip pastry into tart tin. Remove baking paper and gently press pastry into tin. Ensure pastry is of even thickness around the tin and is pushed up the sides. If necessary, trim pastry to top of tin with knife. Prick base with fork multiple times and bake for 15 mins.
- While pastry is cooking, prepare filling. Heat 1 tbsp olive oil in frying pan and add thinly sliced fennel along with pinch of sea salt. Cook over low heat for 30 mins, until soft and caramelised.
- Remove pastry from oven and fill with cooked fennel. Pour over beaten eggs and top with grated cheese and roasted tomato segments. Bake for further 30 mins until egg is set. Allow to cool and decorate with fresh oregano leaves and fennel tops.
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