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Little provencal tarts with olive oil pastry
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Prep Time:
70 minutes
Cook Time:
70 minutes
Total Time:
140 minutes
Ingredients:
  • 15ml olive oil
  • 1 red onion, thinly sliced
  • 700g roma tomatoes, peeled, seeds removed, chopped
  • 11.20 gm tomato paste
  • 20.00 ml chopped basil, plus extra basil leaves to garnish
  • 4.50 gm sugar
  • 1 tsp balsamic vinegar
  • Olive tapenade, to serve
  • Creme fraiche, to serve
  • 115g plain flour
  • 50g parmesan
  • 60ml olive oil
  • 1 garlic clove
Instructions:
  • In a saucepan, warm oil over medium heat. Cook onion until softened, about 5 minutes. Stir in garlic, tomato paste, and basil. Simmer over low heat for 45 minutes, stirring occasionally, until thickened. Stir in sugar and vinegar, then let cool.
  • For the pastry, start by sifting flour and 1 teaspoon of salt into a large bowl and then mix in the Parmesan cheese. Heat oil in a saucepan with a garlic clove over low heat for 1 minute. Allow it to cool slightly. Strain the oil into the flour mixture, discard the garlic, and then add 2-3 tablespoons of cold water. Combine the ingredients first with a fork and then knead with your hands until a smooth dough forms. Cover the dough with plastic wrap and let it rest in the fridge for 15 minutes. Roll out the dough on a lightly floured surface and use it to line six 8 x 2cm individual tart cases. Refrigerate the tart cases again for 10 minutes before using.
  • Heat your oven to 200°C.
  • Prepare the pastry cases by lining each one with baking paper and filling them with baking beans or pastry weights. Bake in the oven for 10 minutes. Remove the paper and beans, then bake for an additional 5 minutes, or until the pastry is crisp and golden.
  • To serve, stuff tart cases with Provençal filling and heat for 5 minutes. If outdoors, stuff tart cases just before serving. Top each tart with a dollop of creme fraiche and tapenade, then garnish with a basil leaf.

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