RUSTIC PROVENCALE TART

Last week I was looking through a summer issue of a magazine put out by the Government run Liquor Board - the LCBO. The magazine comes out several times a year and is of course advertising what they sell in the Liquor store, but it is full of mouth-watering recipes too.



Last night I made a Rustic Provencale Tart for dinner, as a test to see if it was good. Tonight I'm making another to take to a party.






First I gather all my ingredients


setp one was to preheat your oven to 425 degrees

Slice a pound of tomatoes, slice about a 1/4 inch slice, remove the seeds and marinate in a bowl with a tablespoon of Balsamic vinegar, salt and pepper for 30 minutes.



At the end of thirty minutes, drain the tomatoes well. (this allows some of the water to seep our of the tomatoes)

Now toss the tomatoes with 1 1/2 tsps of  anchovies (I used a tablespoon), I tablespoon of chopped garlic, 2 tsp of chopped parsley and 1 teaspoon of chopped thyme.

I used fresh herbs and used more than what it called for. I also used more garlic.




Heat 1 teaspoon of olive oil in a frying pan and cook 1 cup of chopped onions for about 5 minutes medium heat, stiring off and on.

Turn heat to low and cook 10 min more to caramelize the onions.

Next Add a tablespoon of oil to another pan and saute  2 stsps of garlic gently (I used more garlic) for a minute and add 1/2 cup of bread crumbs stiring for 3 minutes untill toasted.

Lay pastry (recipe to follow) on sheet of parchment paper and roll out into a 12 inch
 circle.



Spread 2 Tablespoons of dijon mustard inside a nine inch circle. Sprinkle with the toasted bread crumbs and 1 cup of Parmesan cheese (grated)



Top with the carmalized onions.



lay the tomatoes on top of the onions in a decorative fashion (I didn't bother) and tuck 2 tablespoons of pitted and quartered black olives in. Top with remaining 1/4 cup of parmesan cheese.

Fold over the edges of the pastry over the tomatoes.

Slide parchment paper and tart onto a baking sheet.



Bake in the lower third of the oven for 30 to 35 minutes - crust is brown and tomatoes cooked.



Top the tart with freshly torn basil leaves just before serving.



Yummy - Eat and Enjoy!

Tart Pastry

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 st salt
1 cup cold butter cut in pieces
1 or 2 Tbls water

Combine flowers and salt
Use your fingers or bastry blended to cut in butter
Add just enough water to bring pastry together
Refridgerate for 30 minutes

Roll out and use.

The finished product was delicious and cuts nicely so I can cut small pieces tonight to share as finger food with wine.

All photos taken with my Canon powerShot A720IS