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Tomato and Chicory Upside-down Tart with Olive Oil Pastry
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Olive oil replaces butter in this pastry and is an ideal match for the sweetness of the tomatoes and slight bitterness of the chicory. Serve with warm, steamed French beans and shallots, and a green salad. Dairy-free.
Preheating the baking sheet gives the tart a boost of heat at the start of its cooking.
This pastry is a hot-water crust, so it does not shrink nor does it need to be given time to rest. It looks a little rougher than normal pastry.
Typical values per serving:
4% fat per serving
This recipe was first published in March 2003.