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Free-form tomato and almond tart recipe

1 rating

Brighten up your lunch with this colourful tomato and almond tart. These seasonal and juicy tomatoes provide a wonderfully sweet flavour that'll make your taste buds sing! See method

Serves 4
30 mins to prepare and 25 mins to cook
546 calories / serving
Vegetarian

Ingredients

50g (2oz) blanched almonds
25g (1oz) polenta
200g (7oz) white spelt flour or plain flour, plus extra for dusting
130g cold butter, diced
2 x 220g packs Sugardrop tomatoes, halved
½ garlic clove, crushed
pinch caster sugar
1 tbsp fresh oregano or thyme, chopped

Each serving contains

Energy
2275kj
546kcal 27%
Fat
35g 50%
Saturates
17g 84%
Sugars
5g 6%
Salt
0.5g 9%

of the reference intake
Carbohydrate 51g Protein 9.4g Fibre 4.8g

Method

Roughly chop the almonds in a food processor and set half aside. Finely chop the remainder and set aside.
Preheat the oven to gas 5, 190°C, fan 170°C. Pulse the polenta with the flour, 120g (4oz) butter and a pinch of salt in a food processor to fine crumbs. Continue to pulse, adding 20-25ml ice cold water, until the dough comes together.
Dust a work surface and a rolling pin with flour. Knead the dough briefly until smooth, then roll to a 30cm (12in) circle. Put on a baking sheet lined with nonstick baking paper. Scatter over the finely chopped almonds, leaving a 5cm (2in) border.
Toss the tomatoes with the garlic and sugar. Season and pile on top of the almonds. Bring the pastry up to partially enclose the tomatoes. Mix the remaining butter with the herbs and remaining almonds. Scatter clumps over the tomatoes; bake for 25 minutes, until golden.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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