No-Bake Tomato Tart

No-Bake Tomato Tart

Recipes by René Mathieu
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We tend to forget it, but tomatoes are a summer fruit. The best way of keeping them is to store them with their stalks on at room temperature for 3 to 4 days. Being inside a cold refrigerator will inhibit their flavour and fragrance.


The inside of a large, round sourdough loaf
Multi-coloured tomatoes
Sliced onion
Olive oil
Sea salt

Create a tart base by cutting the inside of a large round sourdough loaf horizontally, even it has gone stale, and sprinkle it generously with olive oil.

Sprinkle sea salt over the tart base.

Next, cover the base with slivers of the multi-coloured tomatoes, sliced onion, basil, flowers and olives and pour over a glug of olive oil and add a little sea salt.

Add a few pieces of burrata. Leave the loaf for 40 minutes so that it soaks up the juice from the tomatoes before you serve it. A convivial recipe that’s so simple and easy to make.

However, if you’d prefer to eat the tart hot, you can bake it in the oven for 10 minutes at 180°.

In this recipe, pastry is replaced by a slice of bread, a tip which provides an alternative to using your oven and which also produces fresher food – perfect for the season!

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