Tuesday, July 31, 2012

Tomato Onion Tart

Tomato Onion Tart
Inspired by Pastry Affair

1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 tsp sea salt
1 tsp dried basil
1/3 cup Basil Olive Oil, plus a few tbsp for filling
1/3 cup cold water

Preheat your oven to 350 degrees. Mix all dry ingredients together. Add the olive oil and water in until it comes together in a ball. (if it doesn't Pastry Affair recommends adding a bit of water a little at a time until it does) Mine came together very well.

On a lightly floured surface, roll your dough out into a 12 inch circle. Mine is never really round, but it's a 'rustic' tart, so that's cool. Transfer to your tart pan and prick the bottom with a fork before baking. Bake 10-12 minutes then remove and allow to cool.

While that is going on, start on your filling.

Tomato Basil Onion filling:

1/2 cup fresh basil
2 cups cherry tomatoes, I love the multi-color heirloom kinds
1/2 med sweet onion, like a vidalia
Few tablespoons Cream of Porcini
1-2 oz shredded cheese
Salt and Pepper to taste
Few tablespoons Basil Olive Oil

Dice your onion and saute it in a nice hot pan with the extra Basil Olive Oil. Cook until they are softened, but not caramelized. It only takes a few minutes. Transfer them to a bowl and let cool.

Slice your tomatoes in half, I tried to get an even number of each color. I thought it was prettier. You can slice your basil or just trim the stems off. Either way will work fine.

Now that everything is ready, layer.

Take your cooled crust and spread the Porcini Cream on as thick as you like it. I gave it a nice layer. Then spread the onions and cheese over that. Lay your basil down and top with the tomatoes. Sprinkle with salt and pepper.

Bake for 30-35 minutes. I popped it back in the oven for another 5 or 6 minutes to really brown the tomatoes. But it's done at this point.

Cool before you slice. Molten tomato juice really burns.

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