Name: Roasted tomato tart
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 170.00 g flour cake; 110.00 g maize meal polenta; 10.00 ml cumin seeds; 55.00 g butter; 85.00 g sun-dried tomatoes with oil; 1.00 tomatoes halved; 30.00 ml fresh chillies 573; 2.00 onion chopped; 30.00 ml tomato paste; 5.00 ml fresh oregano chopped; 2.00 ml sugar; sea salt and freshly ground black pepper; 5.00 ml dried chillies crushed; 45.00 ml parmesan cheese grated; 1.00 cherry tomatoes punnet; 16.00 black olives; 1.00 anchovy fillets; 25.00 ml capers

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Ingredients (18)

PASTRY

170.00 g	flour — cake
110.00 g	maize meal — polenta
10.00 ml	cumin — seeds
55.00 g	butter
85.00 g	sun-dried tomatoes — with oil

FILLING

1.00	tomatoes — halved
30.00 ml	fresh chillies — 573
2.00	onion — chopped
30.00 ml	tomato paste
5.00 ml	fresh oregano — chopped
2.00 ml	sugar
	sea salt and freshly ground black pepper
5.00 ml	dried chillies — crushed
45.00 ml	parmesan cheese — grated

TOPPING

1.00	cherry tomatoes — punnet
16.00	black olives
1.00	anchovy fillets
25.00 ml	capers

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Method:

PASTRY: Place all ingredients into a food processor and process until mixture begins to stick together. Add a little water if mixture is too dry. Chill for 30 minutes, then roll out and line a 22 cm loose-bottomed quiche tin. Bake blind in preheated oven for 10 minutes. FILLING: Place halved tomatoes and cherry tomatoes in a roasting pan and roast in preheated 200 ºC oven for 30 minutes. Heat the oil in a saucepan and sauté onions until soft. Add the roasted halved tomatoes, tomato paste, origanum, sugar, seasoning and chillies. Simmer for 15 minutes. Stir in the Parmesan and allow to cool. Reduce the oven temperature to 180 ºC. Fill the prepared tart shell with the filling and bake for 30 minutes. Garnish with the roasted cherry tomatoes, olives, anchovies and capers. Serve hot or cold.