Tuesday, 25 March 2014

Italian Tart

Italian Tart
This is my stand by dish. 

When I have no idea what to cook or we have unexpected guests for a meal this is usually my dish of choice.
All the ingredients are staples in my fridge & larder so no special ingredients are required 

 (serves 2)

1 Tin chopped tomatoes
1 onion finely diced
1 clove garlic - crushed
handful pitted olives
Fresh Basil Leaves
Mozzarella grated (or Cheddar at a push)
Salt & Pepper

1 pk short crust pastry

2 individual tart tins lined & lightly oiled

Firstly line the tart tins with pastry and blind bake for 20-25 mins
 in a pre-heated oven (190C/170C Fan/gas 5)

Next make the tomato filling.
Soften the onions in a non-stick pan with a little olive oil 
do not allow them to burn. Set aside the onions and wipe the pan clean.

Tip the tin of tomatoes in to the pan and place over a high heat.
 Do not stir just shake occasionally and do not leave it to burn or stick to the pan. 
You are basically driving off all the moisture leaving a concentrated tomato paste. 
Return the onions to your tomato paste add the garlic - stir and season and allow to cool slightly.

Fill your pastry cases with the tomatoes & onion mixture,
 Dot on as many olives as you like along with a couple of basil leaves and sprinkle on the cheese.

Pop in the oven for another 25 mins until the cheese has melted & has taken on a lovely golden colour.

You can make this dish either a simple supper dish or a more sophisticated meal with the types of accompaniments you serve them with. A simple salad or a variety of side dishes can totally change the way this tart can be presented.

Printable Recipe

 Italian tart