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Provençal tart

Provençal tart

A star rating of 4.2 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 1¾-2 hours, including baking time
  • More effort
  • Cuts into 8 big wedges

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

Nutrition: per wedge
HighlightNutrientUnit
kcal431
fat31g
saturates12g
carbs30g
sugars0g
fibre4g
protein10g
low insalt1.26g
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Ingredients

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

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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Overall rating

A star rating of 4.2 out of 5.12 ratings
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