Tart Provençal


Ingredients 17
Servings 6
Time 35 minutes

Ingredients

  • PASTRY
  • 250
    g
    cake flour
  • 150
    g
    cold butter
  • 45
    ml
    ice-cold water
  • FILLING
  • 60
    ml
    olive oil
  • 2
    onions, chopped
  • 2
    cloves garlic, crushed
  • 400
    g
    plum tomatoes, chopped
  • 20
    ml
    tomato paste
  • 5
    ml
    freshly chopped origanum
  • 2
    ml
    sugar
  • 45
    ml
    freshly grated Parmesan cheese
  • 1
    each yellow and red pepper, roasted and sliced
  • 1
    aubergine, cubed and roasted
  • 8
    black olives, pitted and halved
  • fresh herbs, to garnish
 

Method

1 hour
 
1. PASTRY: With your fingertips, rub butter into flour until mixture resembles coarse breadcrumbs. Add water, a little at a time, until mixture forms a stiff dough, Cover and refrigerate for 30 minutes. 2. On a floured surface, roll out pastry into circular shape and use it to line a greased foil tart dish. Bake blind for 15 minutes in preheated 180 ºC oven. 3. FILLING: Heat oil in a saucepan. Add onions and garlic and sauté for one minute. Add tomatoes, tomato paste, origanum and sugar. Bring to the boil, then reduce heat and simmer for 15 minutes. Stir in cheese and season to taste. 4. Spoon filling into pastry case. Top with roasted veggies and olives and bake in preheated 180 ºC oven for 30 minutes. Garnish with fresh herbs and serve as a starter or main course.
 

Read more on: bake
 

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