Rainbow Tomato Tart

Here is the is the recipe for Rainbow Tomato Tart. This dish is ideal if you are vegan.

INGREDIENTS

For the top:

1. 4 red tomatoes, thinly sliced


2. 4 orange tomatoes


3. 4 gold or yellow tomatoes


4. 4 green tomatoes


5. 50ml olive oil


6. 2 cloves of garlic, crushed


7. Sea salt


8. Some fresh basil leaves, optional

METHODS

1. Mix all of the base ingredients together by hand or, even easier, in a standmixer until soft, stretchy and pliable. To get that texture, mix it for longer than you think – a couple of minutes on a slow speed in a mixer then 5 minutes at a high speed. It should come together in a ball.


2. Put the dough into a deep bowl, lightly oiled, and cover with cling film or a plastic bag.


3. Slice your tomato slices as thinly as possible.


4. Preheat your oven to as high as it will go (at least 200ºc). At the same time, heat up the baking tin or pizza stone that you will be using to bake your tart.


5. Once risen, stretch your dough onto a sheet of parchment paper cut slightly larger than the size of your baking tin.


6. Spread the toppings over the dough by first sprinkling with a layer of olive oil.


7. Lay out the tomato slices in rows of differing colours.


8. Mix the crushed garlic with a little olive oil and spread over the tomatoes.


9. Finish with sea salt.


10. Take the baking tin out of the oven and lift the tart using the parchment paper onto the hot baking tin.


11. Place in the hot oven for 10 to 15 minutes or until the tart seems cooked and crispy around the edges, turning the tart around halfway through.


12. Add the fresh basil leaves if using.


13. Serve on top of the parchment straight onto the table, discarding the baking tin, and snip pieces with scissors.

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