Lunchtimes don’t have to be confined to soup or sandwiches when there are so many other options.
This fresh tomato tart is worth a try for those seeking new meal inspiration, and it works perfectly for lunch or dinner.
Made with juicy red tomatoes, olives, and fragrant marjoram on a pastry base, this simple tart takes less than an hour to bake from scratch.
Sharing the recipe from her book Mary Berry Everyday, the British cooking icon said: “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 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.”
Source a 12x36cm loose-bottomed tranche tin or round flan tin with 3cm sides. Then, make a start on the pastry – which must be made with chilled butter.
Measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. This can be done by hand, just rub the ingredients in the butter using your fingertips.
Add the egg and whizz again, or mix until a ball of dough is formed. Now, sprinkle a work surface with flour and roll out the dough to a thickness of a £1 coin.
The pastry needs to be large enough to line the base and sides with the pastry, leaving a generous edge to allow shrinkage in the oven.
Prick the pastry all over with a fork and chill in the fridge for 30 minutes, then preheat the oven to 200C (180C fan/ Gas 6), and place a large baking tray inside until very hot.
Move onto the filling by preparing the tomatoes. To skin them, simply cut a cross in the top of each one, then place them in a bowl and cover in boiling water for a couple of minutes. Drain and rinse in cold water and the skins should peel off easily.
Meanwhile, break the eggs into a jug or bowl, add the crème fraîche, both cheeses and half the marjoram. Season with salt and pepper and mix until combined.
Line the chilled pastry case with baking paper and baking beans, then place it on top of the hot tray and blind-bake for 15 minutes. Remove the paper and beans, then return to the oven for five minutes while the pastry dries out.
Remove the pastry case from the oven and lower the oven temperature to 180C/160C fan/Gas 4. Pour the filling into the pastry case and lay the tomato slices overlapping in five or six rows widthways across the top.
Finally, arrange the olive halves in between the rows of tomatoes and sprinkle with the remaining marjoram. Brush the tomatoes and olives with the balsamic vinegar.
Allow to bake for 25 to 30 minutes until the pastry is “golden and cooked and the top is browned”, as stated by Mary. Trim the edges to remove overhanging pastry, then remove from the tin and serve warm.
