Tomato and Parmesan tart

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Bryn Williams

Ingredients

For the filling

  • 875g/1lb 12oz crème fraiche
  • 175g/6oz Parmesan, grated
  • 200ml/7fl oz double cream
  • 200ml/7fl oz whole milk
  • 4 free-range eggs
  • 4 free-range egg yolks
  • 6 bronze gelatine leaves, soaked in cold water
  • ¼ tsp freshly grated nutmeg
  • 4 cooked pastry cases, about 9cm/3½in each
  • salt and freshly ground black pepper

For the balsamic jelly

  • 500ml/18fl oz balsamic vinegar
  • 150g/5½oz caster sugar
  • 10 bronze gelatine leaves

For the pesto

  • 2 bunches fresh basil, leaves picked
  • 75g/2½oz toasted pine nuts
  • 90g/3¼oz grated Parmesan
  • 2 garlic cloves, crushed
  • 250ml/9fl oz olive oil
  • pinch salt

To serve

  • 400g/14oz heritage tomatoes, chopped
  • few basil leaves
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