Parmesan and Tomato Tart

Parmesan and Tomato Tart

150g Plain Flour
150g grated Parmesan Cheese
150g Butter
1/4 tsp Cayanne Pepper
1 jar Sundried Tomato Paste
100g Fresh Bread Crumbs
Tomatoes


Combine the flour, cheese and butter in the food processor until the resemble fine crumbs.
Add the cayenne pepper and pulse for a few seconds to mix.

Reserving 8 tablespoons for later, press the crumbs on to a flat ovenproof dish (pyrex dish 20X30 cm is ideal). Chill for 30 mins.
Bake the crumb base in oven 180C for 10 mins.
Spread sundried tomato paste thinly over the crumb base.
Sprinkle with a few bread crumbs reserving the remainder for later.
Slice the tomatoes into about 4 or 5 slices depending on the size and arrange to cover the crumb base.
Mix the remaining bread crumbs and cheese crumbs together and sprinkle over the top of the tomatoes.
Bake at 180C for 30 mins until golden brown.
Serve with a salad for a very tasty lunch or as a starter.