Pastry:
7 oz (200 g) plain, unbleached flour
pinch of salt
3 oz (75 g) butter
1 ½ (40 g) freshly grated parmesan
1 egg yolk
filling:
2 ½ lb (1.25 kg) ripe tomatoes
4 tablespoons extra virgin olive oil
2 medium-sized red onions, thinly sliced
2 cloves of garlic, chopped
¼ - ½ teaspoon dried chilli flakes
heaped tablespoon fresh thyme sprigs
2 tablespoons balsamic or sherry vinegar
salt, freshly ground black pepper and caster sugar
2 tablespoons torn basil leaves
Sift the flour and salt into a bowl. Add the butter and cheese and either rub in or process until the mixture forms breadcrumbs. Bind the pastry with egg yolk and 2-3 tablespoons cold water (or whatever necessary to bind). Press together to form a ball, wrap in foil and chill for 30 minutes. Pre-heat the oven to Gas Mark 5 (190° C, 375° F), then roll out the pastry to line a 10 in. (25 cm) round tin or a 12 x 9 in. (30 x 23 cm) oblong tin. Protect the sides of the pastry with strips of foil, prick the base with a fork then bake blind for 15 – 20 minutes until pale brown, removing foil after about 10 minutes. Allow to cool a little.
Meanwhile, make the filling. Skin the tomatoes by covering with boiling water for 30 seconds. Set around ½ lb (225 g) aside. Halve, deseed and chop the remainder. Heat half the oil in a non-aluminium pan and cook the onions and garlic over a gentle heat until just beginning to brown and soft (allow 15 – 20 minutes). Add the chilli flakes and half the thyme and cook a little longer. Add the chopped tomatoes and vinegar. Cook 15 – 20 minutes, stirring regularly, until the mixture is thick. Season with salt, pepper and pinch or two of sugar to taste. Cool, then spoon into the prepared flan case. Heat the oven to Gas Mark 5 (190° C, 375° F). Slice the remaining tomatoes and arrange them on the tart, layering with the basil. Season well with black pepper and a little salt, then sprinkle over the remaining thyme and olive oil. Bake for 20 – 25 minutes and serve hot or warm with salad. Serves 6 – 8.
Variation:
Make the tomato sauce as above using all the tomatoes. Season very well, then purée. Whisk together 2 eggs and ¼ pint (150 ml) double cream, whisk in the tomato purée and the torn basil. Pour into the flan case and bake at Gas Mark 4 (180° C, 350° F) for 20 – 25 minutes, until the filling is risen and set. Delicious warm.
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