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.

Filling
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.

Meanwhile
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.)

 
Bake
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:

I am said...

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