This is a great savoury tart for lunch or as a starter for dinner. The depth of the tomato flavour is simply delicious, well at least the one made by Annie. I havent yet tried to make it myself.
For 6-8p
15 medium size tomatoes (peeled and halved lenghtwise)
3/4 cup olive oil
3 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
110g (1/2 cup) of sugar
1/4 cup water
30 shallots peeled and olive oil to fry
80g (1 cup) freshly grated parmesan cheese
Pastry
150g (1 cup) flour
50g butter, melted and cooled
Steps in order of preparation
1.Tomato preparation
Place tomato, cut side up, in a roasting pan.
Pour over oil & vinegar, sprinkle with garlic, season to taste.
Bake at 180deg fan oven for 1 hour.
Remove tomatoes, drain on absorbent paper for at least 10 minutes.
2. Pastry
Sift flour and 1/2 tsp salf into a bowl.
Add 1/3 cup water and mix with a wooden spoon to form a dough.
Turn out on a lightly floured sudface and knead lightly until smooth.
Roll into a circle and brush with half the butter.
Cut round into 6 wedges.
Stack wedges in a pile, wrap in plastic and chill for 30 minutes.
3. The Tart
Line shallow 28cm tin with baking paper
Combine sugar and water and stir over low heat until sugar dissolves.
Bring to the boil and cook, without stirring, until golden.
Pour immediately over base of tin.
Heat extra oil in frying pan and cook the shallots over medium heat until golden.
Firmly pad tomatoes, cut side down over base of prepared tin.
Fill gaps with shallots.
Sprinkle with cheese.
Knead pastry wedges together until smooth.
Floured surface to a 30 cm round.
Place over tomatoes, making folds in pastry to fit.
Brush with remaining butter.
4. Baking
Bake at 180deg for 30 minutes, draining any excess liquid during cooking if necessary, till golden brown.
Stand in tin for 5-10 minutes to cool slightly before inverting on a plate.
Remove paper and serve at room temperature.
Bon Appetite!
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