Friday, 27 January 2017

Roasted Tomato Tart with Two Cheese Crust.

Here's one for the tomato growers.
 We love this recipe. We discovered it a few years ago, while we still lived in UK 
Of course we didn't grow our own Toms then, but it still tasted good.

Roasted Tomato Tart with Two Cheese Crust.

3-4 onions
1 tbsp butter
Drizzle of olive oil
2 t sp sugar
3 thyme sprigs (Or a good shake of dried)
3 sage leaves chopped ( ditto)
30g fresh bread crumbs
75g Parmesan grated
500g mixed tomatoes thickly sliced, 
the more colours and sizes, the prettier it will look.

For the pastry
300 g standard flour
100g very cold butter, diced
85g cold tasty/mature cheese, diced
25g Parmesan grated
150ml, very cold water.

Make the pastry.
Add the flour, butter and two cheeses to a food processor. Pulse a few times to break up the butter and cheese.
Drizzle the water in a little at a time, pulsing between each drizzle.
Until it comes together in a rough ball.
Wrap in film and refrigerate for an hour.

In a pan over a low heat, melt the butter and the oil. Gently fry the onions until soft.
Stir in the sugar and herbs.
Turn up the heat and cook for a few more mins until golden and sticky.
Set to one side and allow to cool.

Build your tart.
Heat the oven to 200 C
Dust a baking sheet then roll your pastry into a rough circle about 0.5 cm thick.
Mix the cooled onions with the breadcrumbs and Parmesan and spread over the middle of the pastry, leaving about a 5 cm border.
Arrange the sliced tomatoes on top.
Hand roll the pastry edges toward the filling, pressing firmly to hold and make a decorative thumb print edge.
Scatter over some thyme, a pinch of sugar if you desire and plenty of seasoning.
(You can now cover and chill your tart for up to 12 hours.)

Drizzle with a little olive oil and bake for 25 – 35 mins or until the pastry is crisp and golden.
Serve warm or at room temp, with a BIG green salad.

Sometimes I just use dried Italian herbs instead of the thyme and sage.
I usually omit the sugar from the onion filling, but will sprinkle a pinch or two just before baking.
Oooh! I wonder if I could add crushed garlic to the onion mixture.
If you try it, I'm sure you'll enjoy it.
Let me know how it goes. 


1 comment:

Anonymous said...

Hi Loulee thankyou so much for sharing this recipe,i am going to give it a try,hope you have a lovely day.