Sunday, January 2, 2011
Coca (Tomato) Tarte
There are many advantages to having a French mother-in-law. I love hearing about her history, looking at her old photographs and learning about her family and how she grew up in France. I really admire her strength and enjoy the time we spend together. Being able to attempt my limited French without feeling like an idiot is also awesome.
I also love sharing our love of cooking and learning recipes which have been passed down to her and making food that hopefully reminds her of France.
One of her recipe's that I think is super yummy is her Tomato Tart. The recipe comes from her Spanish grandmother, although I think it may have been tweaked as is has been passed down, kind of like Chinese whispers for food.
3 red onions, thinly sliced
2 x 400g cans of diced tomato's
1 small can (75g) or 1/2 a small red capsicum diced
Optional - clove of garlic, some herbs such as thyme, basil or oregano
8 tblsp plain flour
8 tblsp S.R flour
pinch of salt
4 tblsp olive oil
For the filling, sauté the onions with some olive oil until they are translucent (include the garlic here, if desired). Add the capsicum and sauté for a little longer until soft.
Add the diced tomato's and simmer on a medium low heat for about 30 minutes until the mixture is reduced, rich and flavoursome. Season with pepper and salt.
While the filling is simmering away, make the pastry. Preheat the oven to 180c (160c for fan forced). In a food processor, combine all the ingredients until you get a breadcrumb texture. Grab a small jug of cold water and add little by little (you will use about 1 - 2 tablespoons) until the dough just starts to come together in a ball.
Roll out the pastry to fit a round 23cm fluted tart tin. Line with the pastry, trim any excess and doc the bottom of the pastry with a fork. Place in the fridge for 15 minutes to rest.
Blind bake the pastry for 10 minutes - there is no need to use pastry weights.
By now, the filling should be done. Fill the baked tart shell with the filling (here you can also add olives or anchovies - crumbled fetta would be nice too), place in the oven and bake for 30 minutes.
Serve warm or cold, with a salad or as an entrée or how ever you desire.