Life is humming along quite nicely here in New Zealand with lovely weather and a carefree atmosphere. Even though I seem to be working more than usual but at home, I am also feeling light as a bird – a bird who has got rid of the heavy load of a soul-destroying job. Read an update here.
The other day I made an old favourite of mine from when I was in my twenties. It’s in a folder of recipes that all look ancient and yellowing with age. But some are just as good despite the passing of time. This is so simple, and great if you have people over for lunch. If you have little warning, you could even use a ready made pastry crust and shop-bought mayonnaise – not that I advocate those shortcuts at all. But sometimes needs must.
Use the pastry recipe I have linked to in the actual recipe but just leave out the sugar. This is the best gluten-free recipe I have created and I use it all the time now.
- Preheat the oven to 180/350°F.
- Prepare the pie crust according to the instructions in the recipe.
- Press it into a flan or tart tin.
- Place a sheet of baking paper in the base and fill with rice or baking beans.
- Bake for 10 minutes, remove the beans and bake another 10 minutes.
- Sprinkle ½ cup of mozzarella cheese on the hot base.
- Cut the tomatoes into wedges and arrange on the top of the cheese.
- Place the basil in a food processor and chop finely.
- Add the oil and whiz again.
- Sprinkle this mixture over the tomatoes.
- In a bowl, mix together the remaining cheese, the mayonnaise, the Parmesan and the pepper.
- Spoon this mixture evenly over the basil.
- Bake in the oven for 20-30 minutes. Watch the top doesn't brown too much.
- Serve hot.
Lard in pastry is wonderful, and arguably a bit more healthy than butter. But I don’t know if that’s something you can eat. Anyway, great looking tart. And glad you’re busy and enjoying it!
I remember my grandmother using lard in her baking but since then it has got a bad rap and it’s harder to find,
but I have heard that it makes great pastry. And yes, I can eat lard.
Hi Suzanne, the link to the patry recipe isn’t working… The tart sounds delicious, I’d love to try it, so please update the link or send me one to the right recipe. Thanks!
Sorry about that, Melanie. It has been corrected now. This is the link: https://www.strandsofmylife.com/smoked-chicken-mini-quiches-gluten-free-low-fodmap/ As I said above, the pastry is a little tough and you might want to add a little more butter and less water. I will be adjusting it next time I make it.
I love tarts! There is something about tart shape that makes everything taste better! Basil and tomatoes are always such a winning combination! Yum!
I know – I am such a fan of them for how they look and for those delicious fillings.
The tart looks gorgeous and really yummy. Some of those old recipes are just the best. I’m glad you’re feeling as light as a pavlova now you have the weight of that demanding job off your shoulders xx
“Light as a pavlova” is a great expression. My sister makes a pretty mean one but I have never tried. I am feeling a lot better.
I could eat this tart every day, I love anything with tomatoes and basil!
Me too, Laura. I love basil and tomatoes. The cheese thrown in is a bonus.
I’m looking forward to summer tomatoes and this will be a nice way of using some of them.
You have such a glorious vegetable garden – I bet your tomatoes taste fantastic!
Just wondering how you got on with adjusting your pastry recipe?
This is the best pastry for tarts: https://www.strandsofmylife.com/blueberry-sour-cream-tart-gluten-free-low-fodmap/ Just leave out the little bit of sugar for savoury tarts.
5 cups of MOZZARELLA ended up mostly liquid in the pie!! ??
Then it wasn’t proper mozzarella. Mozzarella never melts completely – it stays stringy. I have made this many times with no issues.