© Crown copyright 2007
www.licencetocook.org.uk
Tomato and basil tart
Session: 7 extension
© Crown copyright 2007
www.licencetocook.org.uk
Ingredients
100g plain flour
50g butter or margarine
2 – 3 x 15ml spoons of cold water
2 tomatoes
Handful of basil leaves
2 eggs
125ml semi-skimmed milk
50g cheese, e.g. Mozzarella, Gruyere or Cheddar
Black pepper
© Crown copyright 2007
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Equipment
Weighing scales
Sieve
Mixing bowl
Sandwich tin or tray18cm flan ring or and baking tray
Palette knife
Measuring spoons
Measuring jug
Rolling pin
Flour dredger
Small bowl
Chopping board
Knife
Fork
Grater
© Crown copyright 2007
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Method
1. Preheat the oven to 180°C or gas mark 4.
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2. Make up the shortcrust pastry:
• sift the flour into the bowl;
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• rub the butter or margarine into the flour, using your fingertips, until it resembles breadcrumbs;
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• add the cold water and start to mix together;
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• mix to form a firm, smooth dough.
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3. Roll out the pastry, on a lightly floured surface.
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4. Line the flan ring or sandwich tin.
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5. Trim the edges of the pastry using the palette knife.
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6. Prick the bottom of the pastry with a fork.
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7. Slice the tomatoes.
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8. Slice the cheese.
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9. Whisk the eggs and milk together. Tear in the basil into the mixture, then add a few twists of black pepper.
© Crown copyright 2007
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10. Pour the egg mixture into the pastry shell.
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11. Arrange the tomato slices and cheese, over the top.
© Crown copyright 2007
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12. Bake for 30 minutes, until golden and firm.
© Crown copyright 2007
www.licencetocook.org.uk
© Crown copyright 2007
www.licencetocook.org.uk
Top tips
Add canned tuna or smoked salmon bits and chopped cooked asparagus for a fancy dinner.
Use goats cheese and add sliced red pepper for a change.
© Crown copyright 2007
www.licencetocook.org.uk
www.licencetocook.org.uk
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