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    Provencal Tart

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    Provencal Tart

    • Preparation time: 60 minutes
    • Cooking time: 25 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 6


    • Pastry
    • 340g plain flour
    • Salt
    • 170g cold butter, diced Topping
    • Topping
    • 4 tbsp extra virgin olive oil
    • 750g onions, sliced
    • 2 cloves garlic, finely diced
    • 2 medium-sized slicing tomatoes, peeled, seeded and diced
    • Salt and freshly ground black pepper
    • 200g cherry or baby plum tomatoes
    • 55g stoned green or black olives
    • 55g fresh parmesan


    1. Sift the flour and salt into a food processor. Add the diced butter and process until it forms fine crumbs. Tip into a bowl and, using a fork, slowly add enough cold water to roughly bind it. Turn on to a floured surface and very lightly knead together, then wrap in foil and chill for 30 minutes or until needed.
    2. Heat the olive oil in a wide saucepan and gently fry the onions until meltingly soft and golden. This will take about 20 minutes. Add the garlic and fry for a further 5 minutes. Then mix in the flesh of the two peeled, seeded and diced tomatoes and cook gently until all the liquid has evaporated. Depending on how juicy the tomatoes are, this can take 30 minutes. Season to taste and set aside to cool a little.
    3. Preheat the oven to 200°C/gas mark 6. Lightly oil a large heavy baking sheet - it doesn't matter what shape, but I used a non-stick rectangular sheet, about 37 x 28cm. Roll out the pastry to fit and prick with a fork.
    4. Slice the cherry tomatoes in half or, if using baby plum tomatoes, cut into thick slices. Slice the olives into thick rings and grate the cheese. Spread the onion mixture over the pastry, before topping with the olives and tomatoes. Sprinkle with the cheese and place in the centre of the oven. Bake for 15 minutes, then reduce the temperature to 180°C/gas mark 4 and bake for a further 5-10 minutes. Serve hot, warm or cold.

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