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Provençal tart

• Tony Tobin

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Cuts into 8 big wedges

More effort

Total time: 2 hrs

Ready in 1¾-2 hours, including baking time

A star rating of 4.1 out of 5.13 ratingsRate

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Enjoy summery Mediterranean flavours with this tomato, olive and aubergine tart from Tony Tobin

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

• 225g plain flour

  preferably organic (Dove's Farm is good)

• 100g butter

  cut into pieces

• 1 tsp dried basil

• ½ tsp dried oregano

• 1-2 tbsp finely chopped sundried tomatoes

• 1 tbsp olive oil

• 1 egg

  beaten, for brushing (optional)

For the sauce

• 3 small peppers

  preferably different colours

• 2 tbsp olive oil

• 2 fat garlic cloves

  crushed

• ½ tsp dried oregano

• 1 tbsp chopped sundried tomatoes

• 400g can chopped tomatoes

• 1 tbsp tomato purée

• 1 tbsp red wine vinegar

For the filling

• 100ml/3½ fl oz olive oil

• 1 medium aubergine

  cut into 1cm thick slices

• 1 tbsp dried basil

• 4 medium or 3 large tomatoes

  sliced

• good handful chopped fresh basil leaves

• about 18 black olives

  preferably unpitted

• 100g mozzarella

  grated

• 50g cheddar

  coarsely grated

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Nutrition: per wedge

• kcal431

• fat31g

• saturates12g

• carbs30g

• sugars0g

• fibre4g

• protein10g

• salt1.26g

  low

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Method

• step 1

  To make the pastry, put the flour in a bowl with the butter, then rub together to resemble breadcrumbs. Stir in the basil, oregano and sundried tomatoes, then pour in the olive oil and about 4 tbsp cold water to make a soft dough (it will be a bit softer than regular pastry). Wrap in cling film and chill for one hour.

• step 2

  While the pastry is chilling, make the sauce. Halve, seed, then dice the peppers and reserve half for the filling. Heat the oil in a medium saucepan. Add the garlic, oregano and peppers and cook for 5 minutes, stirring occasionally, until the peppers start to soften. Tip in the rest of the sauce ingredients and simmer over a medium heat, uncovered, for about 10 minutes until reduced to a thick sauce. Stir frequently so it doesn’t stick. Season well and set aside to cool completely.

• step 3

  Preheat the oven to fan 180C/conventional 200C/ gas 6. For the filling, line a baking sheet with parchment or greaseproof paper, drizzle with 1 tbsp of the oil and lay the aubergines slices over it. Drizzle the rest of the oil over the top – it seems a lot, but it all gets soaked up – then scatter with the dried basil and some salt and pepper. Bake for 20-25 minutes until the slices look golden, and are tender when poked with a knife.

• step 4

  Roll out the pastry to a circle, about 40cm, and use to line a 28cm fluted flan tin (preferably loose-bottomed). Bend the pastry over the edges and trim with scissors so you have a 1-2cm overhang. Put the tin on a baking sheet. Prick the pastry base, brush it with egg if you wish to give a crisper crust, and bake blind for 10 minutes (there’s no need for baking beans).

• step 5

  Spread the sauce evenly over the bottom of the pastry. Lay the aubergines on top, then the sliced tomatoes and a good handful of chopped basil. Season with salt and pepper.

• step 6

  Now scatter with the reserved peppers and olives, then the grated cheeses, right up to the edges.

• step 7

  Bake for 20-25 minutes until golden. Let the tart cool a little, then trim off the pastry edges with a sharp knife for a neat finish.

Recipe from Good Food magazine, October 2003

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A star rating of 4.1 out of 5.13 ratings

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