Step by step recipe:
Shape the pastry into a flat cake, wrap in plastic film, and refrigerate for at least 1 hour.
The pastry can be made the day before.
Arrange the tomato slices in the pan over medium heat and cook for 5 minutes.
Meanwhile, roll out the pastry fairly thinly, prick all over and cut out a circle a little larger in diameter than the pan.
Pepper the tomatoes, place the pastry lid on top and put in the oven.
Leave to cook until the top of the pastry is golden brown.
Take out of the oven, leave to cool for 2 or 3 minutes, then turn the tart over onto the serving plate.
Remarks:The basic pastry recipe will make enough for two tarts. Form any pastry that you are not going to use immediately into a flat cake, wrap (as always) in plastic film and keep in the fridge.
And to drink?A light Italian red wine from the Frioul region, such as Refosco.
Last modified on: December 5th 2010