Rowie Dillon’s Tomato Tart


100g (31/2 oz) lupin flour

2 ½ tsp salt

1.2 tsp gluten-free baking powder

125 (4 ½) oz unsalted butter, chopped and chilled

200g (7 oz) cold mashed potato

400g (14 oz) variety of tomatoes, halved *use a variety of types of tomatoes for taste and colour)

3 eggs

3 egg yolks

250ml (8 ½ fl oz) pouring cream

½ tsp freshly grated nutmeg

½ tbsp chopped dill

½ tbsp chopped flat-leaf parsley

½ tbsp currants

Sea salt and freshly ground black pepper

Extra herbs, to serve

Serves 6 – 8

There is something very special about a ripe tomato. It makes you want to cook it or eat it.


1. Preheat oven to 180°C (350°F). Lightly grease a 23cm (9 in) round fluted, loose-based flan tin.

2. Sift the flours into a large bowl and use your hands to mix in the salt, baking powder, butter and potato. Tip out onto a floured surface and knead the pastry, pushing and folding it together for 3 minutes until it comes together in a ball.

3. Roll out the pastry between two sheets of baking paper to make a 30cm (12 in) circle, dusting as you go. Press into the prepared tin and line the pastry shell with baking paper and pastry weights or uncooked rice. Blind bake for 15 minutes. Cool slightly and remove the baking paper and weights. Reduce oven to 160°C (230°F).

4. For the filling, place the halved tomatoes, cut side up, on the baked pastry to cover the entire base.

5. In a separate bowl, whisk together the eggs, egg yolks, cream, nutmeg, dill, parsley and currants. Pour into the pastry case and bake for 25 minutes or until just golden.

6. Season with salt and pepper, garnish with a few extra herbs and serve.