PLUM TOMATO, OLIVE AND MARJORAM TART

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: 6
COOK TIME: 45–50 MINUTES

INSTRUCTIONS

1. You will need a 12 x 36cm (5 x 14in) loose-bottomed tranche tin with 2.5–3cm (1–1¼in) sides.
   
   
2. First make the pastry. Measure the flour and butter into a food processor and whizz until the mixture is like breadcrumbs. Alternatively, place the dry ingredients in a mixing bowl and rub in the butter with your fingertips. Add the egg and whizz again until a ball of dough is formed.
   
   
3. Sprinkle your work surface with flour and roll out the dough until it is the thickness of a £1 coin and large enough to fit the tin (see tips). Line the base and sides with the pastry, leaving a generous edge to allow for shrinkage in the oven, prick the pastry all over with a fork and chill in the fridge for 30 minutes.
   
   
4. Meanwhile, preheat the oven to 200°C/180°C fan/Gas 6 and place a large baking sheet inside to get very hot.
   
   
5. To make the filling, 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.
   
   
6. Line the pastry case with baking paper and baking beans, place it on the hot baking sheet and bake blind for 15 minutes (see tip on page 240). Remove the paper and beans and return to the oven for a further 5 minutes to dry out.
   
   
7. Remove the pastry case from the oven and lower the oven temperature to 180°C/160°C fan/Gas 4.
   
   
8. Pour the filling into the pastry case and lay the tomato slices overlapping in five or six rows widthways across the top. 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.
   
   
9. Bake in the oven for 25–30 minutes until the pastry is golden and cooked and the top is browned. Trim the edges to remove any overhanging pastry, then carefully remove from the tin and serve warm with dressed salad leaves.

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.

This recipe is taken from: Mary Berry Everyday