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PAPY’S TOMATO TART

Papy, David’s dad, is our star tomato tart maker during holidays. He is so proud of this recipe, as it was the first thing he made that my daughter Anais demolished in one sitting, when she was about five years old. He still loves making it for her. Papy serves it straight up, on its own – no accompaniment is needed.

Serves 4

Olive oil

2 bacon rashers, roughly chopped

1 onion, finely chopped 2 eggs

220ml (7¾fl oz) milk

1tbsp finely chopped fresh oregano, if possible, or 1tsp dried oregano

320g sheet of ready-rolled puff pastry

5 ripe tomatoes, sliced Salt and freshly ground black pepper

Preheat the oven to 210°C/fan

190°C/gas 6½.

Heat a non-stick frying pan and add a drizzle of olive oil. Fry the bacon, then add the onion and cook over a medium heat for 2 minutes.

Leave to cool.

Beat the eggs and milk together in a bowl. Season with salt and pepper, and add the oregano. Take a baking tray, about 34cm x 24cm and at least 2cm deep.

Unroll the pastry into the tin and press it up the sides. Spread the bacon and onion mixture over the pastry base, and cover with a layer of the tomato slices. Pour the egg mixture all over, and then bake for 15-20 minutes, until golden.

Serve warm.

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2021-09-25T07:00:00.0000000Z

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