I make this in a long, thin tranche tin – just as I do for the Apple and Lemon Galette on page 240. It gives a lovely shape, but if you don’t have a tranche tin, a 23cm (9in) round flan tin would make a good alternative. Marjoram is a herb I often grow in my garden but don’t use that much as I tend to go for my favourites of basil, parsley, dill, chives or mint. However, it works really well with the tomato and olive combination here. If the fresh herb is hard to come by, you can use a mixture of fresh thyme and basil.SERVES: 6COOK TIME: 45-50 MINUTESINSTRUCTIONS
PREPARE AHEAD – Can be made up to a day ahead and reheated to serve.MARY’S EVERYDAY TIPS – To skin tomatoes, cut a cross in the top of each tomato, place in a bowl and cover with boiling water. Leave to stand for a couple of minutes, then drain and rinse in cold water. The skins will now peel off easily.The trick with pastry is to ensure everything is as cold as possible. On a warm day, it’s best to allow the pastry to rest for 15 minutes before lining the tin.A good tip for making rolled-out pastry easier to transfer to a tart tin is to roll it out on the removable base of the tin. Roll out the pastry larger than the base (so that it covers the sides of the tin), fold the sides in to the middle, then put the base back into the tin. Lift up the sides of the pastry and press into the sides of the tin. Patch any holes with excess pastry and smooth over to ensure the filling can’t leak out.
You are watching: PLUM TOMATO, OLIVE AND MARJORAM TART
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This recipe is taken from: Mary Berry Everyday
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 12/10/2023 11:02
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