Name: Tomato tarts
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 250.00 g flour cake; 125.00 g butter cold; 1.00 eggs large, yolk only; 40.00 ml fresh chillies 573; 1.00 yellow pepper strips; 1.00 onion chopped; 3.00 garlic cloves, crushed; 2.00 plum tomatoes tinned and drained; 2.00 ml sugar; 30.00 ml fresh oregano chopped; 6.00 olives black pitted

Recipe Disclaimer

Tap for method

Ingredients (11)

250.00 g	flour — cake
125.00 g	butter — cold
1.00	eggs — large, yolk only

FILLING

40.00 ml	fresh chillies — 573
1.00	yellow pepper — strips
1.00	onion — chopped
3.00	garlic — cloves, crushed
2.00	plum tomatoes — tinned and drained
2.00 ml	sugar
30.00 ml	fresh oregano — chopped
6.00	olives — black pitted

Tap for ingredients

Method:

Sift the flour and rub in the butter until the mixture resembles coarse breadcrumbs.
Add the egg yolk and 35 to 45 ml cold water to form a firm dough.
Cover with plastic wrap and chill for 30 minutes.
Roll the dough out on a lightly floured surface and line six individual quiche tins.
Prick the pastry all over with a fork. Chill again for a further 30 minutes.
FILLING
Heat half the oil in a saucepan.
Fry the yellow pepper until soft.
Remove from the pan.
Add the remaining oil and fry the onion over low heat for about 15 minutes, until soft.
Add the garlic, tomatoes, sugar and half the origanum and simmer uncovered for 20 minutes until the mixture is thick.
Season to taste with salt and freshly ground black pepper.
Cover the pastry with greaseproof paper and fill with dried beans.
Bake in a preheated 200 °C oven for 10 minutes.
Remove from the oven.
Remove the beans and paper and bake for a further three to five minutes until the pastry is pale golden in colour.
Remove the pastry from the oven and fill with the tomato filling.
Sprinkle the olives and the strips of yellow pepper on top.
Reduce the oven temperature to 180 °C and bake for 15 to 20 minutes.
Serve sprinkled with remaining origanum.
Enjoy hot or cold.