- 4 Roma Tomatoes, halved
- 8 sprigs fresh thyme
- cracked black pepper
- 1/2 cup plain flour (I used spelt)
- 1 cup instant polenta
- 120g unsalted butter
- 80ml water
- salt for seasoning
- 300g reduced fat cream cheese
- 3 eggs
- 1/2 cup chopped basil leaves
- 1/3 cup finely grated parmesan cheese
Preheat your oven to 200c. Cut the tomatoes in half and place cut side up on a baking tray lined with non-stick baking paper. Top with a sprig of thyme per halve and season with salt and pepper. Roast the tomatoes for about 30 minutes or until soft. Remove from the oven and set to the side.
Whilst the tomatoes are cooking place all your crust ingredients into a food processor or mixer and blend until it forms a dough. Press the dough into a 24cm springform tin using the back of a dessert spoon to form an even layer.. Top the dough with non-stick baking paper and then fill with paper weights. Bake for about 15 minutes in a 180c oven. Removed the weights and then bake for another 10 minutes or until crisp.
To make the filling place the cream cheese and egg into a food processor or mixer and blend until smooth. Stir through the basil and parmesan by hand. Pour the mixture into the tart shell and spread until even. Top with the roasted tomatoes and then bake the tart for approx 25 minutes or until the filling has set.
Serve warm with a green salad.
Happy Cooking & Happy Eating,