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Garlic potato and tomato tart

Recipe from: 4/21/1993 12:00:00 AM
Ingredients 16
Servings 7


  • 1
    unsweetened shortcrust pastry base
  • 30
    olive oil
  • 4
    spring onions
  • 8
    medium ripe tomatoes, seeded, skinned, chopped and drained
  • 2
    bay leaves
  • 5
    dried basil
  • 15
  • salt and milled black pepper
  • 8
    medium potatoes
  • 60
    olive oil
  • 125
  • 4
    large onions, diced
  • 45
    olive oil
  • 30
    sesame seeds


Bake pastry case blind at 200 ºC for 10 to 15 minutes, or until edges are set.
TOMATO BASE: Heat oil over low heat, add spring onions, tomatoes, bay leaves, basil and sugar and season to taste. Cook gently over medium heat until liquid has evaporated. Set aside to cool.
POTATO LAYER: Slice potatoes thinly, wash and drain. Add a little oil to a heavy-based frying pan together with water, add potatoes and garlic, cover and cook gently for about 10 minutes. Remove lid and continue cooking gently until just softened. Remove from stove and set aside.
In same pan, sauté onions, seasoned with salt and pepper, for 12 to 15 minutes or until softened. Set aside to cool.
TO ASSEMBLE: Spread onions over pastry base and top with tomato mixture and then potatoes. Sprinkle generously with olive oil, add a little extra salt and pepper. Sprinkle liberally with sesame seeds and bake at 160 ºC for about 20 minutes. Bake as near to base of oven as possible for first 10 minutes, then raise rack to centre of oven for remaining time.
TOTAL KILOJOULE COUNT: 14 845 kJ (3 550 Cal). A portion: 2 120 kJ (510 Cal).

Read more on: starch  |  bake  |  shallow-fry

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