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Tomato and Parmesan tart
Fruit and vegetables
2 bunches fresh
basil
, leaves picked
2
garlic
cloves, crushed
400g/14oz heritage
tomatoes
, chopped
few
basil
leaves
Cooking ingredients
6 bronze
gelatine
leaves, soaked in cold water
¼ tsp freshly grated
nutmeg
salt and freshly ground
black pepper
500ml/18fl oz
balsamic vinegar
150g/5½oz
caster sugar
75g/2½oz toasted
pine nuts
250ml/9fl oz
olive oil
pinch
salt
Dairy, eggs and chilled
875g/1lb 12oz crème fraiche
175g/6oz
Parmesan
, grated
200ml/7fl oz
double cream
200ml/7fl oz whole
milk
4 free-range
eggs
4 free-range
egg yolks
4 cooked
pastry
cases, about 9cm/3½in each
90g/3¼oz grated
Parmesan
Other
10 bronze gelatine leaves
Back to recipe
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