Summer sneaked out alright, but the tomatoes did not. Not here. That is why I love Texas. While we simmer in the summer heat, the fall is the time to really be outside and enjoy, more like what you call “summer” else where.
If you haven’t lived down south, you would not know what I am talking about. Even the plants and the flowers are breathing relief now. The lawns and the trees are greener in a way that almost makes you think spring. But it is not. So please do not raise your eyebrows when I am baking ourselves a tomato tart in fall.
I had bookmarked this recipe from Rosa’s blog and could not wait to make it. The crust sounded really easy and quick to make, the entire recipe had the flavors of Ladenia, which we love, I have not baked a tomato tart all summer and I am still finding good tomatoes at less than a dollar a pound. Those are good enough reasons to make a tomato tart in fall.
The recipe is almost as exact as hers.
Here are the few changes I made;
- added some white poppy seeds to the crust. I had read a recipe some where, do not recollect where about a tart crust having poppy seeds and that remained with me. I thought this one was a good recipe use the poppy seeds. It was good. I loved the tiny little crunch that it added to the crust. I also added some herbs and pepper to the crust.
- I used infused olive oil instead of the unflavored one and used balsamic vinegar instead of balsamic cream.
- I also used fresh rosemary as I could not get hold of fresh basil.
Poppy Seed Crusted Tomato and Onion Tart
(Recipe based on Rosa’s Tomato Tart-Tarte a la Tomate)
Ingredients: (makes a 9 inch tart)
(the ingredients and instructions are same as Rosa’s except for the changes I made)
For The “Shortcrust Pastry”:
- 1 1/6 cup plain all purpose white flour (no self-raising flour)
- 3/4 teaspoon sea salt (or as per taste)
- 9 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces
- freshly ground black pepper, to taste
- 4-5 tablespoons white poppy seeds
- 1 teaspoon finely chopped rosemary leaves
- 1/5 cup ice water, or as much needed to just pull the dough together (the dough should not be sticky)
For The “Filling”:
- 5 medium tomatoes or as many as you need to fill the tart, cut in thin slices
- 1 large onion, thinly sliced
- 4 cloves of garlic, finely chopped
- fresh rosemary leaves, finely chopped
- 6-8 tablespoons extra-virgin olive oil (I have used the Rosemary Infused Olive Oil)
- 2 tablespoons balsamic vinegar
- Sea salt, to taste
- black pepper, to taste
- crushed red pepper
The “Shortcrust Pastry”:
Sift the flour and salt in a bowl. Combine the poppy seeds, black pepper and the herbs.
Add the cut chilled butter and rub between the fingers/or use a pastry cutter, until the mixture is flaky. It will start looking like crumbs.
Slowly pour in the ice water, while continuously cutting and stirring the dough with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball.
Wrap with a plastic wrap and chill the dough for about half an hour or as much time as it takes to slice and prepare the filling. (original recipe does not chill the dough).
When ready to add the filling and bake, dust the working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around. Try to toll out a circle.
Place the rolled dough in the tart pan and trim the edges or fold the extra part towards the inside to get a thicker edge
Prick the bottom of the dough with a fork.
Preheat the oven to 400° F.
Arrange the sliced onions and tomatoes on the tart dough; sprinkle the chopped garlic and the rosemary. Drizzle the olive oil and balsamic vinegar; sprinkle the salt, pepper and the crushed pepper.
Bake in the middle of the oven for 20 minutes, then lower the temperature to 350° F and bake for another 20 minutes, or until the crust is golden brown, crispy and the tomatoes and the onions have caramelized.
Let cool for about 5 minutes on a rack and serve warm.
Rosa’s Remarks: (I have quoted as it is in her blog)
“Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
Be careful not to add too much water as the pastry should not be stick to the touch.
While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.”
Enjoy with some wine and company and more pepper sprinkled if you wish.
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