This versatile summer tart is given a sensationally sweet flavour from the homegrown tomatoes teamed with a sundried tomato paste with rosemary, capers and anchovies. This delicious tart can be served warm or cold, perfect for picnics, afternoon tea or brunches.
|Einkorn Oregano Pastry||Sundried Tomato Paste|
- To make the pastry, place einkorn flour, pinch of salt, chopped oregano in a mixing bowl. Rub chilled diced butter into the flour until the mixture resembles fine breadcrumbs. Add the chilled water. Mix until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.
- To make the tomato paste, drain sundried tomatoes and reserve 2 tablespoons of olive oil for later use. Place drained sundried tomatoes, anchovies, capers and garlic cloves and rosemary in a blender. Process until well combined. Season with black pepper.
- Roll out pastry on a lightly floured surface to a rectangle, large enough to line a 35cm x 11cm rectangular tart pan. Line tart pan with pastry and trim the excess pastry. Use the trimmings to fill a 12cm tartlet pan. Refrigerate to rest for 30 minutes. Prick the base all over with a fork.
- Line tart with baking paper and fill with pastry weights or uncooked rice. Blind bake for 15-20 minutes or until golden. Remove weights and spread the prepared tomato paste into the crust. Top with the cherry tomatoes. Season with salt and pepper and drizzle with reserved olive oil. Bake for a further 20 minutes or until base is golden.