Leona, my South African friend of over 30 years, now resident in Linz, Austria has asked me for the recipe for my quick and easy tomato tart which I baked for my birthday in July. Here it is:
Mom Hammond's shortcrust pastry
1 cup flour
1 egg yolk
100g margerine or unsalted butter
One Tablespoon lemon juice
Rub margerine into flour until mixture resembles breadcrumbs. Add egg yolk and lemon juice and a little cold water if necessary to make a pliable dough.
50 ml olive oil
20ml crushed garlic
4 baby leeks finely chopped
800g Rosa tomatoes halved
50 ml fresh basil torn
30 ml white balsamic vinegar
salt and freshly ground pepper
50 ml grated mozzarella cheese
1 Preheat oven to 180 degrees Celsius. Roll out the dough and line loose-bottomed tart pan. Prick the bottom with a fork.
2 Spread the bottom of the unbaked pastry case with the basil leaves, leeks and mozarella in that order. Cover as evenly as possible with tomato halves.
3 Season and drizzle with olive oil and balsamic.
4 Bake for about 30 minutes.
There you go, Leona. Hope Franz enjoys! (You can also mix in a can of tuna for a more substantial tart. Or add olives and/or anchovies to the tomato filling. Black olives look lovely among the red tomatoes.)