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Method
1. Preheat oven to 180ºC (350ºF). Lightly grease a 23 cm (9 in) round fluted, loose-based
flan tin.
2. Sift the flours into the mixing bowl and use your hands to mix in the salt, baking
powder, butter and potato. Insert the Dough Hook and mix together for 3 minutes until
it comes in a ball shape.
3. Roll out the pastry between two sheets of baking paper to make a 30 cm (12 in) circle,
dusting as you go. Press into the prepared tin and line the pastry shell with baking
paper and pastry weights or uncooked rice. Blind bake for 15 minutes. Cool slightly
and remove the baking paper and weights. Reduce oven to 160ºC (230ºF).
4. For the lling, place the halved tomatoes, cut side up, on the baked pastry to cover
the entire base.
5. In the mixing bowl whisk together the eggs, egg yolks, cream, nutmeg, dill, parsley
and currants. Pour into the pastry case and bake for 25 minutes or until just golden.
6. Season with salt and pepper, garnish with a few extra herbs and serve.
Make your own semi-dried tomato's with the
Cuisinart Dehydrator
100 g (3½ oz) lupin flour
2 1/2 tbsp gluten-free cornstarch (cornflour)
1 tsp salt
1/2 tsp gluten-free baking powder
125 g (4½ oz) unsalted butter, chopped and chilled
200 g (7 oz) cold mashed potato
400 g (14 oz) variety of tomatoes, halved
3 eggs
3 egg yolks
250ml (8 1/2 oz) pouring cream
½ freshly grated nutmeg
½ teaspoon
½ tbsp chopped dill
½ tbsp chopped flat-leaf parsley
½ tbsp currants
sea salt & freshly ground black pepper
extra herbs, to serve
Dough Hook
Kneads dough for
breads, rolls and pizza
TOMATO TART
SERVES 6-8
INGREDIENTS
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