Simmer for 2 minutes, then pour into a bowl.Ĥ. Place the honey, vinegar and the whole thyme sprigs in a small pan and bring to the boil. So it does happen that an intended pizza turns by necessity into a tart.īut whether you make the precise amount, twice as much or a half, try this incredible pie at least once, as a weekend project or for a special dinner. I wrap it in cling film in portions and – truth be told – sometimes forget to label it. That’s a joke but practically, making pastry is quite an enterprise so whenever I can and have enough ingredients in stock, I make twice or three times as much pastry. And in actual fact this is a combination of such great elements, you might as well just double or triple all the ingredients from the start! The shortcrust savoury pastry is admittedly the easiest made in a food processor or a standing mixer, but it's perfectly feasible to do it the artisan way: cutting the butter and cheese into the flour with a knife, then kneading lightly.īut it is beautiful and worth making up double the amount, storing half in the fridge for the next tart, pie or flan occasion. A few drops added to scrambled eggs make them better than truffled. I stayed true to the pastry but changed the filling a lot.The same goes for the garlic oil: make up a small batch and keep it sealed tight. Note: Recipe adapted from Modern Comfort Food by Ina Garten. Leave the tart on the inverted pan and just pop into the oven at 350✯ for about 10-12 minutes before you are ready to serve. You can definitely make this early in the day and serve later. Let sit on the pan for about 5-7 minutes to set up and then sprinkle with the parsley, cut into slices and serve.Ħ. Bake for about 30 minutes, until the pastry is golden brown. Fold the edges of the dough up and over the tomatoes, crimping them down so they lie flat. Sprinkle the cheese evenly across the top of the onions and arrange the tomato slices, overlapping them in a concentric circles till you’ve used up all the tomatoes. Spread the onions across the dough, leaving a 1 ½-inch border all the way around. Flour the board again and roll the dough out into an 11 or 12 inch circle. Turn a rimmed sheet pan upside down and place a piece of parchment paper on it. Place the tomatoes on a baking sheet, sprinkle with a little salt and pepper and drizzle them with a little olive oil. Remove from the heat and set aside to cool a bit.ģ. Sauté until the onions are tender and beginning to brown, stirring often. While the dough is chilling, heat the butter in a large saucepan over medium heat and add the onions, parsley and a pinch or two of salt and pepper. Wrap in plastic wrap and chill for 1 hour.Ģ. Turn the dough onto a floured board and flatten into a disk. With the motor on, pulse the ice water in through the feed tube, stopping just before the dough starts to form a ball. Pulse the mixture just until the butter is the size of peas. Add the butter and toss it around to coat the cubes with the flour. To make the dough: Place the flour, and salt in the bowl of the food processor fitted with the metal blade and pulse to combine. Prep Time for Crust: 10 minutes, plus one hour chilling time Prep Time for filling: 25 minutes Bake Time: 30-35 minutes IngredientsĨ tablespoons (1 stick) cold unsalted butter, cut into small cubesģ large ripe beefsteak tomatoes, (about 1 pound), cored and sliced into ½-inch slicesġ egg beaten with 1 tablespoon milk for the egg washĮxtra minced parsley for decorating the tartġ. You will need a food processor for the dough. Makes 4-6 servings, depending on whether this is a main or side
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