tomato tart
 
butter pastry dough: 
 
2 cup  all purpose flour
1-1/2 tsp  salt
1-1/2 stick  cold, unsalted butter cut into bits
6 - 7 Tbsp  of ice water (or more if necessary)
 
in a large bowl whisk together flour & salt. with a pastry blender or 
your fingers, blend in butter until the mixture resembles coarse meal. 
add ice water one tablespoon at a time tossing with a fork to 
incorporate until the mixture begins to form a dough. gently knead 
dough on a work surface a few times until it resembles pie crust-like 
dough. form into a ball and flatten into a disk. wrap in plastic wrap 
and chill for one hour. 
 
2 large  onions thinly sliced
2 clove  garlic minced
2 Tbsp  olive oil
1/2 lb.  jack or gruyere cheese (i used smoked gouda) finely shredded
1/2 lb.  plum tomatoes cut into half-inch wedges
1/2 lb.  yellow tomatoes cut into half-inch wedges
1/4 cup  nicoise olives pitted
  salt & pepper to taste
  i sprinkled top with some thyme and oregano)
 
in a large heavy skillet cook onions & garlic in oil over moderate heat 
until golden and any liquid has evaporated. season to taste with salt & 
pepper. remove from heat and allow to cool slightly. 
preheat oven to 375. 
on a lightly floured surface with floured rolling pin, roll out dough 
into 14" circle and transfer to 12" tart pan. ease dough down into pan 
and against sides. the dough is pretty resilient and easy to handle. 
trim excess and flute edges. 
spread onion mixture over dough and top with cheese. arrange tomato 
wedges in concentric circles over cheese and season to taste. 
bake tart in the middle of the oven for one hour or until pastry is 
golden. cool on a rack. 
serve warm or at room temperature. 
 
source: anita amaro rec.food.cooking 
 
 
 
 
 
 
 
(ID: 73725) Mirror: rec.food.recipes: Fri, Jul 22, 2005


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