Do you ever come across a new ingredient in the grocery store that you just have to buy, even if you have no idea what you will make with it? I do! My most recent purchase was a container of mini plum tomatoes. Talk about cute!
Well, I couldn’t just cut them up and put them into a salad because then, how would you know how cute they were? Right? I decided that the best way to showcase them would be to stuff and bake them. And the best way to get them to stay upright would be to make them part of a tart.
This is a bit fiddly to make since you have to empty the tomatoes in order to fill them, but look at how pretty it turned out? Totally worth the time and, really, not a lot of effort.
Stuffed Plum Tomato Tart with Black Olive Shortcrust
The flavors are Mediterranean, from the red ripe plum tomatoes and the mozzarella and anchovy stuffing, to the black olive shortcrust.Ingredients
For the black olive shortcrust:
1 1/2 cups or 190g flour
1/2 teaspoon salt
1/3 cup or 60g shortening
1/2 cup or 40g minced black olives, well drained
3-4 tablespoons cold water
For the plum tomato tart filling:
16 baby plum tomatoes (mine weighed about 1 lb 2 oz or 500g)
1/2 cup or 28g fresh breadcrumbs
1 clove garlic
Small bunch chives (about 15g)
3.5 oz or 100g mozzarella, grated
5-6 small anchovies fillets, drained (for a vegetarian tart, replace these with salty Kalamata olives)
3 large eggs
1/4 cup or 60ml milk
1/2 cup or 50g finely grated Parmesan
Freshly ground black pepper
Olive oil
Method
Make the pastry dough by lightly combining the shortening with the salt and flour, until you have crumbles. Fork through the minced black olives.
Wrap the dough in cling film. Chill.
Halve and empty the plum tomatoes, reserving the liquid and flesh you have removed. I used a melon ball scoop, which made this part really easy. Leave the tomato halves to drain cut side down on paper towels.
Preheat oven to 350°F or 180°C. Lightly grease and line your 8 3/4 in or 22cm spring-form tart pan with baking parchment.
To make the stuffed plum tomato filling, mince the garlic, chives and anchovies. Mix them with the grated mozzarella, breadcrumbs and enough of the tomato insides to moisten.
Roll out the chilled olive pastry crust and ease it into the prepared tart pan. Trim the pastry to fit or fold it over and make a decorative edge.
Top with another piece of parchment and baking beads.
Bake in your preheated oven for about 10 minutes. Remove the beads and parchment and bake another five. Remove the tart case from the oven and brush the bottom with a little olive oil.
Stuff the tomato halves with the filling and put them cut side up in the tart case, close together so they support each other to stay upright. I piled them all in and then held one at a time to fill, then replaced it in the crust.
Beat your eggs with the milk. Add the Parmesan and a good few grinds of fresh black pepper and mix well.
Carefully pour the egg mixture around the stuffed tomatoes. Give the whole tart another couple of grinds of fresh black pepper.
Bake for 35-40 or until the egg is set and the tomatoes are slumping.
Cut into slices. Enjoy!
Today I am joining a group of avid bakers in a new group called Baking Bloggers. Our organizer is Sue from Palatable Pastime and for our inaugural post, she has chosen PIE as the theme. Check out all the other lovely pies and tarts, both sweet and savory, that we are sharing.
- Applesauce Pie by Making Miracles
- Blackberry Pie by Karen's Kitchen Stories
- Concord Grape Pie by A Day in the Life on the Farm
- Cranberry Apple Pie by House of Nash Eats
- Dairy-free Raspberry Jam Crostata by Manu's Menu
- French Silk Pie by Tramplingrose
- Pear-Apple Crumble Pie by Cookaholic Wife
- Pear Frangipane Tart with Cranberries by Caroline's Cooking
- Seafood B'stilla (Moroccan Seafood Pie) by Culinary Adventures with Camilla
- Stuffed Plum Tomato Tart by Food Lust People Love
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