Provençal Tomato and Onion Tart

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 1 recipe savoury fingertip pastry
  • 1 egg yolk, beaten
  • 4 tablespoons olive oil
  • 6 large ripe tomatoes
  • 2 tablespoons tomato concentrate
  • freshly ground black pepper
  • 3 Spanish onions
  • 2 tablespoons butter
  • freshly chopped rosemary
  • 2 tablespoons finely grated parmesan
  • 1 can anchovy fillets
  • black olives
  • olive oil

Method

Line a pie tin with pastry, fluting the edges; chill. Brush with a little lightly beaten egg yolk and bake in a hot oven (450°F-M7) just long enough to set the crust without browning it. Allow to cool.

Heat olive oil in a pan; add ripe tomatoes, peeled, seeded and chopped, tomato concentrate, and freshly ground black pepper, to taste. Cook over a low heat until excess moisture is cooked away, mashing occasionally with a wooden spoon to form a purée. Slice Spanish onions and simmer in butter with a little freshly chopped rosemary until soft and golden, but not brown.

Sprinkle bottom of pastry case with freshly grated Parmesan; add onions and then cover with the tomato purée. Arrange anchovies in a lattice-work on top and place a black olive in the centre of each square. Brush olives and anchovies lightly with oil, and bake in a slow oven (350°F-M3) for about 30 minutes.