This is an amazing little tart, layered with caramelised onions, oven dried tomtoes and feta. I make it in 4 individual tarts and serve with a green salad and a vegetable salad.
Feel free to browse other recipes from our Retro Recipes series. These are recipes from our early blog from 1995 – 2005. You might also like our French recipes here and here. If you are looking for pies, try here and here.
What a surprise! I was NOT sure that this would be edible, but thought I would give it a go, and go for take away if it was a flop. Not only did it taste sensational but looks simply stunning, if not unusual.
The taste of the tomatoes is intense, due to the very slow drying / baking of them beforehand. The pie is fragrant with fresh basil, sumac and parsley. YUMMY!
Not a fast food, this one. It does take some time to prepare, due primarily to the slow baking of the tomatoes. Best to prepare the tomatoes, pastry and onions the night before and assemble and cook when you need it.
|12 – 18 large roma or egg tomatoes||2 tspn sumac||2 tspn sea salt|
|freshly ground black pepper||4 tspn sugar (or as needed)||20 or so basil leaves, finely chopped|
|0.25 cup finely chopped flat-leaf parsley||2 red onions, finely sliced||50 ml virgin olive oil|
|200 g creamy fetta, goats cheese or sheep’s cheese|
|Pastry||120 g plain flour||100g cubed butter|
|60 g thick sour cream, or more as needed|
For the tomatoes: Split the tomatoes lengthwise and place skin side down in a single layer on a baking slide lined with baking paper, or in a low sided dish. Evenly scatter the sumac, salt flakes, pepper and sugar over the cut surface. Adjust the amount of sugar according to the tartness of the tomatoes. In late summer, early autumn, tomatoes are at their best so will need less sugar. Early in the season they will need more.
Place in a low (120 degree) oven for four hours until the tomatoes have dried a little and have lightly caramelised. They should look like very plump dried apricots. Cool, cover and refrigerate until needed.
For the onions: Combine finely sliced onions and olive oil in a large skillet over medium heat. Cook until well caramelised and much reduced in volume. Strain through a sieve and reserve the olive oil for vinaigrette dressings. Cool the onions, cover and refrigerate until needed.
For the pastry: Combine flour, cubed butter and sour cream in a food processor or by hand, mixing just until the mixture knots into a ball around the blade. Cover with cling wrap and refrigerate until needed.
Assembly: Bring the pastry close to room temperature by leaving out of the fridge for 20 or so minutes.
Line the base of a 28 cm non stick circular mould, pie dish or caste iron skillet that is 4 cm deep, with baking paper, or oil well. You can also use 4 individual small pie dishes. Place the tomatoes flesh side down into tight concentric circles in the base of the dish. Finely shred the basil and scatter with the parsley over the tomatoes. Distribute the drained onions sparingly over the tomatoes. Cover with fine slices of cheese.
Roll the pastry 2cms wider than the pie plate. Place pastry on top of the pie dish and push down around the edges so that a “lip” is formed around the tomatoes. Let rest in the fridge for 30 minutes.
Heat the oven to 220C . Bake the pie for about 25 minutes until the pastry is golden and crisp. Invert the pie (tarte) onto a large flat plate and serve within 30 minutes with a beautiful green salad.