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Tomato & Saffron Tart


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500.0g ripe tomatoes , skinned, seeded and chopped

2 eggs , plus 4 egg yolks

1 onion , finely chopped

1 celery stick, finely chopped

1 bay leaf

1 tbsp tomato purée

5 tbsp red wine

fresh basil leaves, to serve

3 garlic cloves , finely chopped

2 tbsp olive oil

400.0ml double cream

225.0g shortcrust pastry , bought (or homemade using 175g/6oz plain flour and 85g/3oz butter, prepared in the usual way)

300.0g tomato passata

beaten egg , for brushing

1 tsp dark muscovado sugar

1 tsp saffron threads steeped in 1 tbsp hot water for at least 5 minutes



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