Tart Provençal

Ideas
6 servings Prep: 35 mins, Cooking: 1 hr
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

PASTRY
250.00 g flour — cake
150.00 g butter — cold
45.00 ml water — ice-cold
FILLING
60.00 ml fresh chillies — 573
2.00 onion — chopped
2.00 garlic — cloves, crushed
400.00 g plum tomatoes — chopped
20.00 ml tomato paste
5.00 ml fresh oregano — chopped
2.00 ml sugar
45.00 ml parmesan cheese — freshly grated
1.00 pepper — green and yellow, roasted and sliced
1.00 aubergine — cubed, roasted
8.00 olives — pitted and halved
fresh herbs — to garnish
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Method:

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.



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