Tomato and herb tarts recipe | Tart recipe | C'est Bon, Brisbane
Australian Gourmet Traveller recipe for tomato and herb tarts from C'est Bon, Brisbane.
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Cooking tools:
- Food processor
- Pasta machine
- Cookie cutter
- Fine-mesh sieve
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Saucepan
- Stove
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Spoon
- Plate
- Airtight container
Ingredients
- 8 Roma tomatoes
- 200 ml olive oil
- 2 golden shallots, finely chopped
- 1 tbsp thyme leaves
- ¼ cup basil, plus extra to serve (loosely packed)
- 2 tbsp finely chopped chives, plus extra to serve
- 2 tbsp chervil sprigs, plus extra to serve
- 1 garlic clove, crushed
- Pinch of caster sugar
- 2 tbsp balsamic vinegar
- Juice of ½ lemon
- Parmesan biscuits
- 100 gm parmesan, finely grated
- 80 gm plain flour
- 40 gm butter, softened
- 1 egg
- ½ tsp dried yeast
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