My husband absolutely loves tomatoes and this recipe is perfect for when the greenhouses are producing a glut of fruit. This recipe is perfect for a summer lunch or supper, served with a mixed green salad. Serves 4.
2 tablespoons Highclere Castle rapeseed oil
1 kg tomatoes preferably a mix of varieties and colours
Freshly ground black pepper
1 teaspoon Demerara sugar
2 teaspoons chopped fresh thyme leaves
250g shortcrust pastry
A handful of basil leaves for garnish
Heat the oil in a deep frying pan, preferably cast iron, over medium heat until shimmering. Add the tomatoes, fresh thyme, sugar and season lightly with salt and pepper. Cook, stirring occasionally and as tomatoes begin to pop and release their juices, use a slotted spoon to press each down gently to release even more of their juice. Cook for about 8-10 minutes then remove the pan from the heat.
Spoon the tomato mixture into the bottom of a 9-inch oven proof dish. Place the pastry round on top of the tomatoes, folding under any edges, if needed.
Bake until the pastry is golden-brown, 20 minutes or so. Remove from the oven, let stand for 5 minutes, then run a knife around the pastry to loosen it from the pan. Invert a large plate over the top of the dish and, using a cloth, carefully and quickly flip the tart onto the plate. Rearrange any tomatoes that may have fallen out of place. Garnish with the fresh basil leaves and serve warm or at room temperature, cut into wedges.