This gorgeous tart came about recently as I had a lonely tub of creme fraiche in the fridge along with oodles of strawberries! I pretty quickly came up with this delicious tart of goodness! It’s really really easy to make. The most complicated part would be the pastry, but the filling is literally a 15 sec whiz together!
Crème fraiche is quite similar to sour cream, however it has a higher fat content than sour cream and doesn’t split like sour cream when boiled. It has a lovely nutty type flavour and is also good for whipping.
Together the creme fraiche with a block of cream cheese really does make the perfect filling!
I make my spelt shortcrust for this tart, and it really is delightful.
I just love the look of the candied lemon zest on the top! It really looks so yummy! And it takes 5 minutes! Terrific! Just one of the reasons why I love my Thermomix! You could opt for lime zest on the top too!
You could use strawberries interchangeably with raspberries and or blueberries! Yum!
To make it dairy free you could even use coconut yoghurt or whipped coconut cream perhaps too.
This delicious tart is the perfect recipe for lapping up the strawberry season!
- 50g Raw or Rapadura Sugar
- 1/4 Lemon rind
- 100g Wholemeal Spelt Flour
- 100g White Spelt Flour
- 100g Organic Butter, cubed & chilled
- 1 Egg
- 1/2 tsp Vanilla Essence
- 250g Cream Cheese
- 200g Crème Fraiche
- 60ml Maple Syrup or Honey
- 1 tsp Vanilla Essence
- 1/2 Lemon, zested
- 500g Fresh Strawberries, hulled
- 1/2 Lemon
- 2 Tbsp Honey
- 1 Tbsp Water
- Place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs. Add the egg and vanilla and knead 10-20 seconds or until the dough just comes together.
- Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest. Preheat the oven to 180°C.
- Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick and use to line the base and sides of a large rectangular tart shell.
- Prick the base with a fork then place back into the fridge for 30 minutes to chill.
- Line the tart case with a rectangular shaped piece of baking paper and fill the case with pie weights. Blind bake for 15 minutes. Remove the pie weights and bake for another 5-10 minutes until pale golden.
- Allow to cool before taking the pie weights out of the case. Set aside until ready to use.
- Place all the ingredients into the Thermomix and mix 15 Sec/Speed 4. Scrape down the sides of the bowl and mix a further 10 Sec/Speed 4 or until the mixture is smooth and well combined.
- Pour into the prepared tart case and top with the whole strawberries.
- Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove any white pith using a paring knife then cut into a fine julienne using a very sharp knife.
- Place the honey, water and lemon peel into the Thermomix and cook 5 Mins/100°/Speed 2.
- Take the candied lemon zest out of the syrup and set aside.
- Using a pastry brush, brush the strawberries on the top of the tart with the syrup to glaze them nicely, then top with the candied lemon zest.
- Cut into pieces and serve!
Kitch'n Thyme http://kitchnthyme.com.au/
This beautiful tomato tart is one of my absolute favourites and a true crowd pleaser! It’s summery, fresh and tastes delicious!
The pastry is made from spelt using my old pastry ratio I learnt when I studied as a chef. It’s still really light and melts in the mouth as it’s loaded with butter!
The caramelised onions add so much delectable flavour to this summery tart! Bringing out the sweetness of the onions compliments the sweetness of the heirloom tomatoes so perfectly!
You can replace the Saracino sheep cheese with parmesan or leave it out if avoiding dairy. To make it completely dairy free, leave out the feta or ricotta and swap the milk for almond milk (or your choice of dairy free milk) and the sour cream for coconut cream. It will work just as beautifully!
I’ve always had an obsession with heirloom tomatoes and I’m so glad I live close to Noosa where I can get the most amazing ones from the local farmers market! Their unusual shapes and devine colours along with their amazing sweetness just make them delectable! And what could make these tomatoes more perfect than fresh basil, pepper and sea salt! Yum
Remember to share your creations with me too. Just hashtag #kitchnthyme or tag me @kitchnthyme on Instagram or of course post your photo to my facebook wall! I love to see what you’re cooking!
Heirloom Tomato Tart
If you are as obsessed with heirloom tomatoes as I am, you will be sure to love this!
- Prep Time: 00:15
- Cook Time: 00:25
- Total Time: 40 minutes
- Yield: 8
- 100g Organic Wholemeal Spelt Flour
- 100g Organic White Spelt Flour
- ½ tsp Celtic Sea Salt
- 100g Organic Butter
- 40g Water
- 30g Saracino Sheep Cheese
- 2 Tbsp Olive Oil
- 4 Medium Brown Onions
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Rapadura Sugar
- 4 Large Organic Eggs
- 60g Sour Cream
- 60ml Milk
- 1/2 tsp Celtic Sea Salt
- ½ Bunch Onion Chives
- 100g Ricotta or Feta Cheese
- 500g Mixed Heirloom Tomatoes, sliced
- Sweet Red or Green Basil, leaves
- Balsamic Reduction, for drizzling
- To make the pastry, place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
- Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
- Using the Thermomat or a lightly floured surface roll the dough to approx. 3mm thick and carefully place into and press to fit a round 10 inch/26cm tart tin. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
- Place a small piece of baking paper over the pastry and fill the case with pie weights or dried legumes. Blind bake for 15 minutes. Allow to cool before taking the weights out of the case.
- Place the cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
- To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside.
- Place the eggs, sour cream, milk, salt & chives into the Thermomix bowl. Mix 10 Sec/Speed 4.
- To assemble, scatter the onions evenly over the base of the tart, follow with the dollops of the ricotta, pour over the egg mix and finish with the reserved grated cheese.
- Bake for 25 minutes or until just set. Let cool slightly.
- Place the tomatoes on top, mixing the colours. Top with fresh basil, sprinkle with salt, pepper and generously drizzle with olive oil and balsamic reduction.
100g Raw Sugar or Rapadura Sugar
1/2 Lemon, rind
150g Wholemeal Spelt Flour
150g Unbleached Spelt Flour
1/2 tsp Vanilla Essence
6-8 Large Granny Smith Apples
250g Organic Frozen Blueberries
40g Rapapdura Sugar or Coconut Palm Sugar
1 tsp Vanilla Essence
20ml Lime or Lemon Juice
1=2 Tbsp Cornflour (diluted in 2 Tbsp extra water)
80g Hazelnuts, roughly chopped
200g Wholemeal Spelt Flour
100g Rapadura Sugar
1 tsp Baking Powder (Aluminium Free)
80g Desiccated Coconut
1 1/2 tsp ground Cinnamon
- For the pastry, place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs.
- Add the egg and vanilla and knead 10-20 sec.
- Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest.
- To make the filling peel & quarter the apples and place into the Thermomix bowl. Chop for 3-4 sec/speed 4. Add all remaining ingredients and cook for 5 min/80C/speed 1/Reverse.
- Add the cornflour and cook for a further 2 min/80C/speed 1/Reverse. Set aside.
- Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick. Use pastry cutters to cut lining for individual tart cases. A 12 hole muffin tin is the ideal size for these tarts. Once all the muffin holes are lined, refrigerate to rest for 30 mins. Preheat the oven to 200 degrees.
- To make the crumble topping, place the nuts into mixing bowl and press briefly 2 times/1 sec/turbo. Set aside. Place the flour, sugar & butter into the bowl and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the remaining ingredients and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together. Set aside.
- Blind bake pastry until golden (about 20-25 minutes) then once cool enough to touch take out and place on a baking tray lined with baking paper.
- Reduce the oven to 180 degrees. To assemble the tarts, place spoonfuls of the apple mix into the pastry cases, top with the crumble and place back into the oven on a baking tray for another 10-15 minutes or until the crumble topping is nice and golden brown.
- Cool on a wire rack and serve with Crème Anglaise (optional).