Monday, June 25, 2018



After watching  Ina Garten the Barefoot Contessa last week,  I finally managed to get all the ingredients ready to replicate her Tomatoes Tart.   

The pastry  were prepared on Sunday and rested overnight in the fridge till I was ready to blind bake it.  I brushed the based with some beaten egg wash before the final last 10 minutes of the baking. 

One of the reasons why I wanted to bake this tarts was because of  the lush growth of my basil plant.  Got a big handful of the leaves, puree it with some dry parsley,  garlic and olive oil  

Tomatoes were big and cheap and I brought a kg of tomatoes from the market. Slice them thinly and drain well and pat dry. 

Mix the pesto and tomatoes and season with pinch of sugar, salt and pepper. 

Once the pastry is cool, brush the base with some Djion mustard.  Sprinkle with cheese. 

then layer the tomatoes slices neatly on top. 

Top with more cheese and bake for around 20-30 minutes.
Recipe can be obtained from the AFC channel. 

Tomatoes Tart for lunch with grapes and green tea biscuits  for dessert.

Made some Pulut Tai-Tai over the weekend too. 


  1. Not really into tarts but the pulut tai tai really makes me drool. Hard to find good ones. sometimes buy outside, the pulut have weird smell. maybe coz use cheap pulut or what

    1. I also very scare to buy kueh outside with santan.. I think its the santan smell.

  2. I would love to eat the tarts and using tomatoes are so innovative. I think I have tried the Greek Tarts in America where they used more spinach and lesser tomatoes. It was so delicious.