Tomatoes Tart
(serves 4)

1 ½ tablespoon (25 gr.) unsalted butter
1 tablespoon granulated sugar
½ kilogram (500 gr.) cherry tomatoes, chopped in half
2 tablespoons white wine vinegar
salt and pepper
For the pastry
2 cups (250 gr.) all-purpose flour, sifted
a pinch of salt
1 generous stick (140 gr). unsalted butter
1 teaspoon of chopped oregano (mostly for decoration)
5 – 6 tablespoons of cold water

Preheat oven to 400° F. (200°). Melt the butter in a thick-bottomed pan. Add the sugar and cook over high heat until it begins to turn brown. Remove from heat and immediately add the tomatoes and vinegar, stir to spread evenly the flavour. Season with salt and pepper. With the round side up, scatter the tomatoes in a baking tray 9 – 9.4 inches in diameter (23 or 24 cm.) and arranging them neatly. Prepare the dough. Bring together flour, salt, butter and oregano in a blender and blend until mixture is grainy. Add water to obtain a soft and compact dough (should not be sticky). Roll out the dough giving it the shape of a circle and lay over the tomatoes, tucking the edges if necessary. Prick the surface with a fork. Bake in preheated oven for 25 to 30 minutes until the pastry is golden and crisp. Once baked, turn the tart on a serving platter and sprinkle with oregano on top.

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