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Τάρτα ντομάτας

Source: supplied by Angela Nicolettou

Δοκιμάστε μια εναλλακτική γεύση: τάρτα ντομάτας απ΄την Άντζελα Νικολέττου.

Tomato tart

Ingredients

Pastry

1 cup wholemeal flour

½ cup plain flour

½ tsp salt

1/3 cup extra virgin olive oil

½ cup water

Filling

500g ripe tomatoes, skinned and chopped

3 tomatoes extra, sliced for top of tart

1 small onion, diced

2 tbs extra virgin olive oil

1 tsp sugar

50g feta, crumbled

2 tbs fine semolina

½ cup parsley, finely chopped

12 black olives, pitted and chopped

Fresh thyme to garnish

Method

Pastry

Sift dry ingredients into a bowl and make a well in the centre.

Add the olive oil and mix with your fingers until the mixture feels like crumbs.

Slowly add the water and knead the dough until it is firm and pliable. Roll out pastry to about 5mm thick and line a 22cm tart tin. Use a fork to prick lots of holes on the base of the pastry. Place in the fridge for at least 30 mins.

Heat oven to 170C and bake the tart shell (from the fridge) for 20 minutes.

Remove from oven and let cool slightly before filling the tart.

cooking
supplied by Angela Nicolettou

Filling

Cut a small cross into the base of each tomato (the 500g) and blanch in a pot of boiling water for 30 seconds. Remove and when cool enough to handle, peel off the skin. Cut the tomatoes into chunks.

To make the filling, heat a fry pan with 2 tbs of olive oil, add the diced onion and cook until soft. Add the chopped tomatoes, sugar, salt and pepper and cook until soft and most liquid has evaporated. Remove from the heat and add the semolina, olives, feta and parsley and mix well.

Tart

To assemble, add the filling to the baked tart shell and spread evenly. Decorate the top with slices of the extra sliced tomatoes and garnish with a few sprigs of fresh thyme. Season with salt and pepper, drizzle with a little olive oil and bake at 180C for 20 minutes or until golden. Remove from oven and rest for at least 15 minutes before serving.

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