Mexican Tomato Tart With Cumin Pastry

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If you're a instrumentality of shakshuka, that North African crockery of eggs cooked successful a spicy herb sauce, you'll admit this: Author Rose Elliot turns the thought into a tart and gives it a Mexican flair by blending cumin effect into the pastry.

Serve with a crisp greenish salad.

You'll request a 12-inch tart cookware with a removable bottom.

The pastry dough tin beryllium refrigerated, wrapped successful integrative wrap, for up to 5 days; bring it to country somesthesia earlier rolling retired and baking. The filling tin beryllium refrigerated for up to 1 week; it tin spell into the tart ammunition acold earlier baking.

Ingredients

For the pastry

2 cups flour, positive much for the enactment surface
2 teaspoons cumin seed
8 tablespoons (1 stick) chilled unsalted butter, chopped into tablespoon-size pieces
1/4 spoon good oversea salt
3 tablespoons crystal water, oregon much arsenic needed

For the filling

1 tablespoonful extra-virgin olive oil
2 mean onion, chopped
2 greenish doorbell peppers, cored, seeded and chopped
28 ounces canned, no-salt-added diced tomatoes
1/2 spoon crushed reddish capsicum flakes
Fine oversea salt
Freshly crushed achromatic pepper
5 precise caller ample eggs

Nutritional Facts

Per serving

Calories
320
Fat
17 g
Saturated Fat
9 g
Carbohydrates
33 g
Sodium
160 mg
Cholesterol
145 mg
Protein
9 g
Fiber
3 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Best of Rose Elliot: The Ultimate Vegetarian Collection" (Hamlyn, 2014).

Tested by Joe Yonan.

Published June 3, 2014

Updated March 15, 2026