- 445g Carême sour cream shortcrust pastry
- ¼ cup (60ml) Extra-virgin olive oil
- 500g cherry tomatoes
- 1 red onion, peeled and chopped
- 2 cloves garlic
- 3 anchovies
- 1 tablespoon baby capers, rinsed
- 50g pitted kalamata olives
- Sea salt and freshly ground black pepper
- ¼ cup roughly, chopped basil leaves
- 4 large eggs, lightly whisked
- 100g goat’s curd
- extra basil leaves, to garnish
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Step 1 - click here to display
Preheat oven to 200°C (180°C fan-forced).
Place tomatoes, onion, garlic, anchovies, capers and olives together in a roasting tin. Drizzle with olive oil, tossing ingredients to coat. Place roasting tin in preheated oven, cook for 30 minutes.
Remove from oven, allowing to cool.
Reduce oven to 180°C (160°C fan-forced).
Step 2 - click here to display
Lightly grease a 22cm round loose-bottomed tart tin , carefully line the tart tin with pastry, so that it sits 0.5cm above the top of the tin. Line the pastry with baking paper and fill to top of tin with baking weights or a dried pulse (eg. chickpeas) to help support the sides and weigh the base down during cooking.
Place tart on a baking tray in preheated oven and bake for 20 minutes. Remove tart tin from oven, check pastry is lightly golden around the edges before removing beans and baking paper. Return tart tin to oven and cook for a further 10 minutes or until golden brown on base.
Reduce oven temperature to 160°C
Step 3 - click here to display
Add the basil to the cooled tomato mixture and using a stick blender, puree until smooth. Season with salt and pepper to taste, before adding the lightly whisked eggs, stirring to combine.
Pour the tomato mixture into the prepared tart case, dot with goats curd and bake in oven for 45 minutes or until centre of tart is cooked. Allow to cool for at least 10 minutes before serving.
To serve, scatter over extra basil leaves. This tart is delicious served either hot or cold