About this recipe:This is an elegant way of making use of fresh tomatoes when in-season. A shortcrust pastry case is filled with stewed tomatoes, sliced tomatoes and seasonings. Enjoy with a light summer salad, if desired.
1/2 onion, finely chopped
1 sheet ready-rolled shortcrust pastry
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon plain flour
1 teaspoon herbs de Provence
2 tomatoes, sliced
3 garlic cloves, finely chopped
6 ripe tomatoes, coarsely chopped
salt and pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Use the pastry to line a buttered quiche dish. Line with parchment paper and pour over some dried beans (or weights). Bake for 20 minutes in the preheated oven. Remove from the oven and cool for 5 minutes.
In the meantime, heat the oil in a frying pan and saute the garlic and onion for 2 to 3 minutes. Add the chopped tomatoes and cook over medium heat for 15 minutes or until the juice is reduced by half. Season with salt.
Spread the par-baked pastry case with mustard, then pour in the cooked tomatoes. Layer sliced tomatoes on top, then sprinkle with herbs de Provence and pepper. Bake in oven for 30 minutes.