Heirloom Tomato Tart with Cilantro Pesto and Paneer
 
 
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Ingredients
  • Ingredients for the Tart Shell
  • 1½ cups plain flour + 1 tbsp
  • 125 grams butter, cold and cut into cubes
  • 1 egg, beaten
  • ½ tsp salt
  • 2-3 tbsps cold water, if needed
  • For the Cilantro Pesto
  • 2 cups lightly packed cilantro leaves
  • 30 grams walnuts
  • 30 grams parmesan cheese, grated
  • ½ cup olive oil
  • 1 tbsp lime juice
  • salt and pepper to taste
  • For the Filling
  • 2 big heirloom tomatoes (any other variety will work just fine too)
  • 2 small red onions, sliced
  • 1 tbsp mustard seeds
  • 30 grams paneer, crumbled or cut into slices
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • A few mint leaves
Instructions
  1. To prepare the tart shell, preheat oven to 200°C.
  2. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, to break in the butter until the mixture has a crumbly texture. Make a well in the center of the dry ingredients and add the beaten egg, stirring the mixture until the dough holds together. If it’s not coming together easily, add a tablespoon of ice water.
  3. Gather the dough into a ball and wrap in plastic foil and chill in refrigerator for at least 30 minutes.
  4. After 30 minutes take out of the refrigerator and on a lightly floured surface roll it out. Once the dough is large enough to cover your tart tin, roll the dough around the rolling pin then unroll it over the tart pan. Press into shape. Prick the bottom with a fork and blind bake for ten minutes.
  5. Take out of the oven and set aside to cool.
  6. To prepare the cilantro pesto, place all ingredients into a blender and blend till a smooth paste. Set aside.
  7. To prepare the filling, cut the tomatoes and sprinkle with salt. Set aside for ten minutes. We do this to extract some of the liquid content out of the tomatoes. This ensures that the tart shell doesn't become soggy. After ten minutes pat dry with kitchen towels.
  8. To put together, preheat oven to 205°C.
  9. On the cooled tart shell, spoon out the cilantro pesto and spread evenly.
  10. Next spread out the onion slices and then the tomato slices. Sprinkle the mustard seeds on top.
  11. Drizzle the olive oil and then sprinkle the salt and pepper.
  12. Bake the tart 10 minutes before putting the paneer.
  13. Bake for a further 20 more minutes.
  14. Sprinkle some chopped mint leaves after the tart is out of the oven and serve hot.
Recipe by Box of Spice at https://boxofspice.com/2016/07/heirloomtomatotart/