Cooking Time: 1 hour 45 minutes
- 1/4 cup (60ml) Extra-virgin olive oil
- 500g cherry tomatoes
- 1 red onion, peeled and chopped
- 2 cloves garlic
- 3 anchovies
- 1 tablespoon baby capers, rinsed
- 50g pitted kalamata olives
- Sea salt and freshly ground black pepper
- 1/4 cup roughly, chopped basil leaves
- 445g Careme sour cream shortcrust pastry
- 4 large eggs, lightly whisked
- 100g goat's curd
- extra basil leaves, to garnish
- Preheat oven to 200 degrees celsius (180 degrees fan-forced) and lightly grease a 22cm round loose-bottomed tart tin.
- Place tomatoes, onion, garlic, anchovies, capers and olives together in a roasting tin. Drizzle with olive oil, tossing ingredients to coat. Place roasting tin in preheated oven, cook for 30 minutes. Remove from oven, allowing to cool. Reduce oven to 180 degrees celsius (160 degrees celsius fan-forced).
- Meanwhile carefully line the tart tin with pastry, so that it sits 1cm above the top of the tin (to allow for shrinkage). To help strengthen and support the sides create several pleats in the pastry, to prevent the sides from collapsing. To do this, simply press any loose pastry around the top edge together. Cover and chill in the refrigerator for 30 minutes.
- To blind bake the pastry case, line the pastry case with baking paper or foil. Cover paper with baking beans, rice or a dried pulse (eg. chickpeas), to help support the sides and weigh the base down during cooking.
- Place tart tin on a baking tray in preheated oven and bake for 15 minutes. Remove tart tin from oven, check pastry is lightly golden around the edges before removing beans and baking paper. Return tart tin to oven and cook for a further 15-20 minutes, until dark golden.
- Add the basil to the cooled tomato mixture and using a stick blender, puree until smooth. Season with salt and pepper to taste, before adding the lightly whisked eggs, stirring to combine.
- Pour the tomato mixture into the prepared tart case, dot with goats curd and bake in oven for 45 minutes or until centre of tart is cooked. Allow to cool for at least 10 minutes before serving.
- To serve, scatter over extra basil leaves, This tart is delicious served either hot or cold.