Tomato Olive Poppy Seed Tart! |
|
 |
Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Rich and full of flavor! Prep time includes chilling time. Ingredients:
3 tablespoons olive oil |
2 large onions, coarsely chopped |
3 cloves garlic, crushed |
13 ounces canned chopped tomatoes |
1/2 cup tomato paste |
2 teaspoons chopped fresh basil |
1 teaspoon sugar |
1 cup grated mozzarella cheese |
3/4 cup pitted black olives |
shredded fresh basil (to garnish) |
2 cups all-purpose flour |
1/4 lb butter (1 stick) |
1/2 cup poppy seed |
1 tablespoon packed dark brown sugar |
salt and black pepper |
1/4 cup cold water |
Directions:
1. Make the poppy seed base: Work the flour, butter, poppy seeds, dark brown sugar, and salt and pepper to taste in a food processor until the mixture resembles fine bread crumbs.
2. Add the measured water and work until the mixture forms a ball.
3. Knead lightly.
4. Shape the base by rolling out the pastry into a 12 round on a baking sheet, then pinch the edge to form a small rim.
5. Prick the pastry base all over with a fork.
6. Chill for 30 minutes.
7. Heat the oil in a pan, add the onions and garlic, and cook gently for 3-5 minutes, until soft.
8. Add the tomatoes, tomato paste, basil, and sugar.
9. Season to taste and bring to a boil.
10. Boil for 5-7 minutes, until thick.
11. Leave to cool slightly.
12. Bake the poppy-seed tart base in a 425* oven for 15 minutes.
13. Spread the tomato mixture over the tart base, sprinkle with the grated cheese and olives, and bake for 15-20 minutes.
14. Serve hot or cold, sprinkled with basil.
15. Enjoy!
|
|