This is a tasty tart for a nice summer’s day. The best tomato tart I ever had was during a heatwave in Paris- it was the only saving grace on a ridiculously hot day. The filling was as red as the Moulin Rouge and just insanely tomatoey! I’m still on the hunt for a similar recipe (I may just invent my own soon) but for now this one is delicious! 
I made this using a generic shortcrust pastry recipe (220g flour, 60ml water, 110g of very cold butter). Rub in the flour and butter until you have bread crumbs then add water until it just comes together. Chill for half an hour then roll out and blind bake for 20 minutes. 

For the mixture check out http://lindaraxa.blogspot.co.uk/2010/08/quiche-la-tomate-nicoiseprovencal.html?m=1 . If you don’t fancy anchovies on the top, maybe use pancetta like I did. My tip would be to make sure the mixture is dehydrated in the pan as much as possible so your pastry doesn’t get a soggy bottom!
Homemade coleslaw is super easy- half a large onion, three medium carrots, half a white cabbage, a spoon of Dijon mustard, a teaspoon of white wine vinegar and two heaped tbsp of mayonnaise. Mix together and enjoy. 

Happy Sunday- what a lovely way to avoid work!