November 22, 2008

Rustic Tomato and Onion Tart



Biscuity Dough Base
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup whole milk

T
opping
Dijon Mustard - or Seeded Mustard is nice too!
1 medium onion, finely chopped
2 cloves of crushed garlic
6 ripe tomatoes sliced thickly
1 red pepper sliced thinly
3 tablespoons extra-virgin olive oil
Thyme/parsley... whatever you have on hand

ALSO - you could add capers, anchovies or olives.. whatever you like... even very thinly sliced potato if it's sauteed till tender! You might like to add something meaty or fishy if you are so inclined.


Make the dough - add all ingredients except milk to food processor (or do it by hand) - combine well - until crumby - and then slowly add the milk. Don't handle/process for too long. Roll out (on a well floured surface) to fit a WELL GREASED baking sheet (you should use butter here) - messy is good - rough edges are perfect!

Make the topping - fry the onion in the olive oil until it's caramelising and getting golden - add the garlic and peppers - fry until soft and melding together nicely. Add salt and pepper.

Assemble - Spread the uncooked base with a generous coating of mustard. Then place the tomatoes evenly over the base. Next add the onion and pepper mix (and any other treats you want to put on!) - and sprinkle with fresh herbs. Drizzle with olive oil. Add some more freshly ground pepper and put in a hot oven for about 15 - 20 minutes until the base is crispy and the edges re browning and rustic!

Eat with a nice bottle of wine and a rocket salad!


Tomato Tea-Towel Apron from here

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