Roasted Cherry Tomato and Herb Tart
A tasty light and fresh summer tart for a hot summer’s day. Serves 6.
Ingredients
8 filo sheets
1 tbsp. olive oil
350g oven-roasted cherry tomatoes
250g Mascarpone
200ml low-fat crème fraiche
2 large eggs and 1 yolk
Pinch of freshly grated nutmeg
15g finely grated Parmesan
1 tbsp oregano leaves
2 tbsp each freshly chopped mint and basil plus sprigs to garnish
Method Preheat oven to 180C (mark 4) and warm up a heavy baking sheet. Lightly brush the base and sides of a 20cm x 4cm loose-bottomed flat tin with oil. Brush one side of each filo sheet with oil and layer them, overlapping with oil side down, over the base and up the sides of the tin.
Preheat oven to 180C (mark 4) and warm up a heavy baking sheet. Lightly brush the base and sides of a 20cm x 4cm loose-bottomed flat tin with oil. Brush one side of each filo sheet with oil and layer them, overlapping with oil side down, over the base and up the sides of the tin.
Put the Mascarpone, crème fraiche, eggs and yolk, nutmeg, Parmesan and some salt and pepper into a large bowl. Beat with a wooden spoon until smooth. Stir in the herbs, then pour into the pastry case. Scatter the tomatoes over the mixture. Bake the tart for 35 - 40 mins until just set.
Ease the tart out of the tin, leaving it on its base, and return it to the oven for 5 mins to crisp the edges. Cool it on a wire rack. Serve at room temperature with herb sprig garnishes.