As promised, the recipe for this delicious tart that’s featuring in the upcoming issue of Kimi Magazine
Upside-down Tomato, Cheese and Basil Tart
- 1 x 800g can crushed or diced tomatoes, drained
- 220g self-raising flour
- ½ tsp salt
- 1 tsp mustard powder
- 100g freshly grated parmesan
- 50g tasty or cheddar cheese, grated
- 120g butter, chilled and cut into 1 cm cubes
- 2 eggs
- ⅓ – ½ cup of milk
- Tabasco sauce of chilli flake
- 4 – 5 medium tomatoes, sliced to ½ cm slices (I used Roma but a regular variety will do the same job)
- 1 – 2 teaspoons of sugar
- Black pepper
- 50 – 75g feta cheese, plus extra for garnish (if desired)
- ¼ cup of basil, finely sliced, plus extra whole leaves for garnish (if desired)
- Preheat oven to 180°C. Line the base of a 24cm round springform tin with baking paper and butter the sides and base with softened butter. (You could use any round pan similar in size to this, such as a pie dish)
- In a food processor, mix together the flour, mustard powder and salt and whiz together. Add in the cold butter and pulse until the mixture resembles coarse breadcrumbs.
- In a measuring jug, whisk together the eggs, milk and tabasco or chilli (I generally use about 4-5 dashes of tobacco). Pour the mixture into the food processor and pulse to form a thick batter.
- Lay the tomatoes slightly overlapping in the base of the pan, starting from the outside and working your way in. Cover any gaps with the remaining tomatoes and sprinkle with some sugar (this helps to counteract the acidity of the tomatoes) and pepper.
- Evenly spread the drained tomatoes over the base and again sprinkle with remaining sugar and more pepper.
- Crumble over the feta and sprinkle over the basil.
- Take spoonful’s of the batter and evenly spoon it over the tomato mixture, then with lightly floured hands, pat it down and spread it out evenly (this doesn’t have to be perfect as the batter will spread in the oven.
- Place the pan on a tray (you may get some tomato juices leaking out and want to avoid having to clean your oven after!) and bake for 35 – 45 minutes, or until the batter is golden brown and a skewer inserted into it comes out clean.
- When baked, remove from oven and allow to sit for about 5 – 10 minutes before inverting onto a serving dish to reveal the lovely circular pattern.
- Garnish with crumbled feta and basil leaves if desired, serve and enjoy!
If you don’t have a food processor, this can easily be done in a bowl by rubbing the butter into the flour mixture with your fingertips, then stirring in the liquids to form a thick batter
This dish can be served warm or at room temperature with a side salad for a delicious picnic, midweek dinner or light lunch option