from Bella’s Kitchen
SERVES 8
2 tsp Dijon or wholegrain mustard
3–4 large ripe tomatoes
Salt and freshly ground black pepper to taste
1½ Tbsp honey or maple syrup
2 Tbsp De Rustica Extra Virgin Olive Oil
2 heaped Tbsp chopped fresh herbs (thyme, chives, chervil or tarragon)
Crumbled feta or mozzarella to sprinkle (optional)
Finely sliced fresh baby spinach or Swiss chard to sprinkle (optional)
DOUGH BASE:
210g cake wheat flour, plus extra to dust
½ tsp salt
125g unsalted cold butter, cubed
1 large egg
2–3 Tbsp ice-cold water
Make the dough base by sifting the flour and salt in a bowl. Use your fingers to break the butter into the mixture until it has a crumbly, mealie meal-like texture.
Mix the egg with 2 tablespoons of the ice water. Make a well in the centre of the flour mixture and add the egg-water mixture, stirring until the dough holds together. If it’s not coming together easily, add the extra tablespoon of water. Gather the dough into a ball and let it rest in the fridge for 20 minutes.
Roll out the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the work surface. Once the dough is large enough so that it will cover the bottom and sides of a medium-sized tart tin, roll the dough around the rolling pin then unroll it over the tart tin. Dock the bottom of the dough with a fork a few times.
Preheat the oven to 200°C.
Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out. Slice the tomatoes and arrange them over the mustard in a single, even layer. Season with salt and black pepper. Drizzle the honey or maple syrup and olive oil over the tomatoes. Sprinkle with the chopped fresh herbs and, if you wish, feta or mozzarella cheese, or even baby spinach or Swiss chard.
Bake the tart for 20 minutes or so, until the dough is cooked through and the tomatoes are tender.
PAIR WITH SARONSBERG VIOGNIER.
Recipe extracted from Bella’s Kitchen by Isabella Niehaus, out now.
