Slow-cooked tomato and parmesan tart: summer in a cake case from Sarah Randell at Sainsbury’s magazine. Use shop-bought shortcrust cake if time is short, or make a few hours ahead and serve cold
1 hour 30 minutes
200 g young adult plum or cherry tomatoes
1 tsp caster sugar
250 g plain flour
125 g spread, at room temperature, cubed
500 ml crème fraîche
4 enormous eggs
2 put away tbsp ground parmesan
1 hint of paprika
little basil leaves, to serve
Preheat the grill to 170°C, fan 150°C, gas 3. Put the tomatoes, cut-side up, on a warming plate. Season and sprinkle with the sugar and meal for 45-50 minutes in the preheated fire sear.
By then, make the warmed mind blowing. Supernatural occurrence the flour and spread in a food processor with a spot of salt. Wire enough water (around 2 tablespoons) to oblige it. Tip the warmed staggering on to a tenderly floured surface and shape it into a ball with your hands. Pat into a flattish plate and chill for 30 minutes.
Right when sorted out, forgo the tomatoes from the oven and move to a board to cool. Development the fire cook temperature to 200°C, fan 180°C, gas 6 and put the (washed) warming plate back in the oven to keep warm.
On a delicately floured surface uncover the cake and use it to line a 20cm tart tin that is 4cm immense. Line with nonstick warming paper scattered with earth orchestrating beans (or uncooked rice) and warmth on the hot warming plate for 15 minutes. Dispose of the paper and beans and plan for a further 5 minutes or until the prepared staggering is pale brilliant.
Whisk together the crème fraîche, eggs, parmesan, paprika and a spot of salt.
Correctly when the cake case is readied, decrease the oven temperature to 180°C, fan 160°C, gas 4. Void the parmesan mix into the cake case and warmth for 20-25 minutes. Serve scarcely warm, scattered with the moderate stewed tomatoes and basil.