Slow Roasted Tomato Tart
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cut into 1/2-inch (1cm) cubes
- 2 tbsp ice-cold water
- 1 tbsp cold whipping cream
- 3 lb ripe plum/roma tomatoes
- 6 cloves garlic, thinly sliced
- 4 tsp olive oil
- 2 tsp balsamic vinegar
- salt and black pepper
- 1 tsp sugar
- 4 x egg yolks
- 1 cup creme fraiche
- 2 handfull fresh basil leaves, plus a few small ones for garnish
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