Tarts are great for picnics as all you need is a knife for cutting and your hands for eating. The polenta gives is a slightly ‘gritty’ texture which I think works well for a summer tart.
For the pastry base:
170g plain flour (plus a bit to dust)
20g finely grated vegetarian style parmesan
140g unsalted butter cut into cubes
salt and pepper
For the filling
8 ripe tomatoes
100g cream cheese
50ml double cream
For the watercress pesto
1 handful of washed watercress
1 small garlic clove
Glug of olive oil
Salt and pepper
Turn the oven onto 140 degrees. Cut the tomatoes in half and brush with olive oil. Place on a baking tray and let them slowly roast in the oven for about two hours. Keep an eye on them as you don’t want to blacken them.
To make the pastry, combine all the ingredients for the pastry in a food processor and give it a blast. It should form a dough. Place the dough onto a lightly floured surface and gently roll out with a rolling pin so it is nice an thin. Carefully put the pastry into a flan dish and cut away any excess. You may need to use the excess pastry to plug any gaps. Line with baking paper and baking beans and blind bake for about 20 minutes. Since the oven is on quite low – it may take slightly longer for the pastry base to cook.
Once the tomatoes are cooked, take them out of the oven and turn it up to 180 degrees. In a food processor, combine the feta, cream cheese, eggs, cream and a pinch of salt and blitz it so it is all liquefied. Pour this into the pastry base (after you have removed the baking paper and baking beans!). Dot the tomatoes on top and pop back into the oven for 10 minutes. During this time, make the watercress pesto by giving the food processor a quick rinse before adding all the ingredients for the pesto and giving it another blast. Take the tart out of the oven and dot the pesto between the tomatoes. Pop back into the oven for another 10 minutes.