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Method :
Roll out the pastry and use it to line a
26cm (10 1/4 inch) flan dish. Prick the base lightly. Place a sheet of
greaseproof paper in the pastry case and top with dried peas or baking
beans.
Bake at 200C (400F) mark 6 for 10 minutes.
Remove the greaseproof paper and beans, and bake for a further 5 minutes
to dry out the base. Reduce the oven temperature to 180C (350F) mark 4.
Sprinkle half the basil over the pastry
base. Add the sliced tomatoes, arranging them evenly on the pastry.
Season generously with black pepper but adding only a little salt.
Spoon the olive oil over the tomatoes and
sprinkle the remaining basil on top. Bake the tart for 15-20 minutes or
until the tomatoes are just cooked. Serve either hot or cold.
Note - To skin tomatoes, plunge them into
freshly boiling water and leave them for 1 minute. Drain and place in
cold water for 1 minute, then slit the skins and slide them off.
Serves 8
Well-flavored tomatoes are essential to
this simple country dish.
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