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Tomato Tart (Tarte a la Tomate)


  • 1 sheet puff pastry or shortcrust pastry of your choice
  • 6 tomatoes
  • 2 onions
  • herbs (thyme, oregano)
  • garlic clove, sliced or crushed
  • 1 teas sugar
  • Salt and pepper
  • 5 tbs olive oil
  • anchovies, olives and/or cheese (parmesan or goats) if desired


  • Fry chopped tomatoes, garlic and herbs in 3 tbs olive oil for 5 minutes.
  • Add sugar, salt and pepper, reduce heat and cook for 5 - 8 minutes.
  • Drain as much moisture as possible out and remove skins and seeds.
  • Saute onions in 1 tbs oil. Add to tomoto mix.
  • Place the pastry on a greased baking dish.
  • Arrange the tomato mix on the pastry (add anchovies/olvies in a criss cross pattern if desired). Drizzle with the remaining olive oil. You can also add dried herbs if desired at this stage or add fresh garnishes after cooking. If you want to use cheese, put in the pastry before adding the tomato mix.
  • Bake at 220 degrees for 15-20 minutes.

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