Tomato, pistachio and saffron tartThis is very filling because of the nuts and coconut milk, so you won’t need much alongside. Buy full-fat coconut milk, don’t shake the can, and leave it to settle so you can scrape the thick cream from the top. Open the coconut milk, scrape the 200ml of cream at the top into the bowl, then process to a smooth paste. Using a knife or the back of a large spoon, spread the pistachio paste evenly over the pastry within the 1cm border, then carefully spread the onion mix over the paste. Bake for 25 minutes, turning the tart once halfway through, until the tomatoes are slightly blackened and the pastry’s edges have puffed up.

Source: The Guardian June 09, 2018 08:26 UTC