Tomato & saffron tart recipe | Good Food

Ingredients

• 225g shortcrust pastry bought (or homemade using 175g/6oz plain flour and 85g/3oz butter, prepared in the usual way)
• beaten egg for brushing
• fresh basil leaves, to serve
• 2 tbsp olive oil
• 1 onion finely chopped
• 1 celery stick, finely chopped
• 3 garlic cloves finely chopped
• 500g ripe tomatoes skinned, seeded and chopped
• 300g tomato passata
• 1 tbsp tomato purée
• 1 bay leaf
• 1 tsp dark muscovado sugar
• 5 tbsp red wine
• 400ml double cream
• 1 tsp saffron threads steeped in 1 tbsp hot water for at least 5 minutes
• 2 eggs plus 4 egg yolks