Roasted tomato tart

Recipe from: 3/1/1998 12:00:00 AM

Ingredients 21
Servings 6
Time 45 min

Ingredients

  • PASTRY
  • 170
    g
    cake four
  • 110
    g
    polenta
  • 10
    ml
    cumin seeds
  • 55
    g
    butter
  • 85
    g
    sun-dried tomatoes with oil
  • FILLING
  • 1
    bag tomatoes, halved
  • 30
    ml
    olive oil
  • 2
    onions, chopped
  • 30
    ml
    tomato paste
  • 5
    ml
    freshly chopped origanum
  • 2
    ml
    sugar
  • salt and freshly ground black pepper
  • 5
    ml
    crushed dried chillies
  • 45
    ml
    freshly grated Parmesan
  • TOPPING
  • 1
    punnet cherry tomatoes
  • 16
    black olives
  • 1
    tin anchovy fillets
  • 25
    ml
    capers
 

Method

1 hr
 
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.
 

Read more on: bake
 

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