Tomato, Onion and Basil Tart

Recipe Stephanie Alexander Kitchen Garden Foundation

Ingredients

for the pastry

240 g plain flour, plus extra for dusting
pinch of salt
180 g butter, chopped into small pieces
¼ cup cold water
extra virgin olive oil to grease the flan tin

for the filling

¼ cup olive oil, plus extra to grease the baking tray
1 onion, peeled and thinly sliced
10 ripe tomatoes, halved or cut into thick slices if the tomatoes are large
2 eggs
salt and pepper, to taste
½ cup reduced-fat cream
50 g gruyère or similar cheese, grated
1 small handful of basil leaves, washed

Method

Preheat the oven to 180°C.
Sift the flour, along with a pinch of salt, into the bowl of the food processor.
Add the butter to the food processor.
Using the pulse action on the food processor, briefly combine the butter and flour until the mixture looks like breadcrumbs.
With the motor running, add the cold water.
Stop the machine as soon as the mixture forms a rough ball.
Sprinkle flour onto your workbench.
Tip the dough onto the bench and knead it briefly.
Divide the dough in half and flatten each piece into a disc.
Wrap in plastic and chill for 20 minutes.
After 20 minutes, place the pastry onto a lightly floured bench and use the rolling pin to roll it out to the desired size.
Lightly grease the flan tin. Carefully place the pastry onto the greased tin (you can roll and drape it over the rolling pin to help you lift it).
Place the flan tin onto a baking tray and bake until the pastry becomes white(about ten minutes). Leave the pastry to cool.
To make the filling:
Heat the olive oil in the frying pan over medium heat. Tip in the onion, turn the heat to low and slowly fry them until they are caramelised (about 15 minutes).
Brush the baking tray with olive oil.
Place the tomatoes on the baking tray and bake until they are rich in colour and have collapsed a little. Allow to cool.
Whisk the eggs, salt, pepper and cream together in the medium bowl.
Spoon the egg mixture into the flan pastry case, using a large spoon or spatula.
Sprinkle the cheese and basil leaves over the top of the egg mixture.
Top with the caramelised onions and the cooked tomatoes.
Bake for about 25 minutes or until golden brown.