Ingredients
1 quantity of shortcrust pastry
8 tablespoons extra virgin olive oil
1 small onion, roughly chopped
1 medium carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
2 cloves garlic
A small handful of flat-leaf parsley
A small handful fresh basil
2 tins chopped tomatoes
3 large eggs
55g Parmesan, freshly grated
Method
- Line a greased 23cm x 4cm loose-bottomed tart tin then roll out the pastry on a lightly floured surface until large enough to fit. Chill in the refrigerator for at least an hour.
- Put the oil, onion, carrot, celery, garlic, parsley and basil into a food processor and pulse until finely minced, then place the chopped vegetables and tinned tomatoes into a large saucepan. Bring to a gentle boil, then turn the heat down and cook until tender. Avoid covering the pan, you want a thick reduced sauce.
- Remove from the heat, pour into a large bowl and leave to one side to cool.
- Heat the oven 190°C/375°F/Gas 5
- Cover the pastry with baking parchment and baking beans and bake for 15 minutes. Remove the parchment and beans and bake for a further 10 minutes until the crust is golden.
- Once the sauce is cold, add the eggs and beat well, finally add the Parmesan and season with a pinch of sea salt and black pepper.
- Place the cooked pastry case onto the middle shelf of the oven and carefully pour in the sauce. Bake for 20 minutes, then remove from the oven and leave to stand for 15 minutes before serving.
- The tart can be eaten warm or cold. Enjoy!