Tomato Jam Tart

December 25, 2009

Ingredients:

pie crust dough
1 cups tomato jam or pealed chopped tomatoes
3 eggs
250 milliliters heavy cream (38%)
fresh basil

Roll out the pie dough, so it would fit the tart form. Line the form with baking paper adjust the dough to the form and bake until golden in medium heat. While the dough is being baked in the oven, prepare a mixture from the eggs and heavy cream. Season it with salt, pepper and fresh basil leaves.

Drain the tomato jam from excess liquids, or if using pealed tin tomatoes drain and season to taste with coriander, nutmeg, black pepper, dry chili (or whichever spice you prefer).

When the crust is done, take it out from the oven, but don't turn the oven off. Spread the tomatoes jam on the crust. Afterwards carefully pour the eggs and cream mixture and put the tart back in the oven. Bake until the eggs set. Serve with tomato jam and fresh basil.

To make the tomato jam, coarsely chop the 0.5 kg. of fresh ripe pealed tomatoes. Drain the excess liquids. Put the in a small pot and season with favorite spices and 0.25-0.5 cup of sugar. Cook for an hour.