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RITA'S TOMATO AND ONION TART
2 large onions (approx. 1½ lbs), sliced thin
2 tbsp olive oil
Butter pastry dough for a single-crust 12" tart (recipe follows)
½ lb dry Jack or Gruyere cheese, shredded (approx. 2 cups)
½ lb plum tomatoes cut into ½" wedges *
½ lb medium yellow tomatoes (about 2) or ½ lb plum tomatoes, cut into ½" wedges *
¼ cup Niçoise olives, pitted
* Tomatoes need to be ripe, sweet, fragrant - I only make this when I have tomatoes fresh from my parent's garden or from the Tomato Man at the market.
In a large heavy skillet cook onions with salt to taste (approx. 1/2 tsp) in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375° F.
On a lightly floured surface with a floured rolling pin roll dough into a 14" round (approx. 1/8" thick). (I roll out b/w 2 sheets of wax paper.) Fold round in half and transfer to a 12" tart pan with a removable fluted rim or a 12" quiche dish. Unfold dough, easing to fit, and trim overhang to ¾". Fold overhang toward center and press against side of pan or dish and spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese. Season with salt and pepper.
Bake tart in middle of oven 1 hour or until pastry is golden; cool on rack. Remove rim of pan if necessary.
Serve warm or a room temperature. Serves 12 to 16 as part of a buffet. (In our case, serves 2 - 3 for dinner alongside an arugula, or other green salad. It's a once a summer treat - we might or might not make up for the indulgence the next day!)
BUTTER PASTRY DOUGH
2 cups all-purpose flour
(I use 1½ cups unbleached flour + ½ cup pastry flour)
1½ tsp salt
1½ sticks (3/4 cup) cold unsalted butter, cut into bits
6 to 7 tbsp ice water
In a large bowl whisk together flour and salt. With a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tbsp at a time, tossing with fork to incorporate, until mixture begins to form a ball. On a work surface, smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. (May be made 1 week ahead and chilled.) Makes enough dough for a single-crust 12" tart.
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