Sweet onion and tomato tart and horses in custody

tomatotart

Owning our horses is, I would imagine, similar to parenting four high-spirited and obstreperous teenagers. I’m always expecting the ‘gendarmes’ to roll up to inform us that they’ve been detained for questioning and would we like to come and bail them out (I’d have to think about that one ;-)). Our neighbour invited them to graze on her field recently to keep the grass down. In the middle of the field is (or was) an impeccable grange full of hay. Obviously I’m not a horse, but given the choice, I would think that fresh green grass would trump dusty, year-old hay any day. Apparently not so; by yesterday evening one of them (I’m not naming names) had head butted the door to the grange (it boasted a horse’s head-shaped hole) and was calmly helping himself to the meticuously stacked hay inside. Oh the shame!

Ingredients (serves 6)

Pastry

80g spelt flour

50g chickpea flour

50g butter

2 tablespoons olive oil

Pinch of sea salt

Roughly 6 tablespoons of cold water

Filling

1 tablespoon olive oil

1 leek, washed and chopped

1 small courgette, peeled and chopped

5 onions (sweet if possible), peeled and sliced

2 cloves of garlic, crushed

2 teaspoons of honey

sea salt and freshly ground black pepper

1 teaspoon paprika

2 tomatoes, sliced

6 slices of goat’s cheese

8 leaves of fresh basil to decorate

To make the pastry, begin by cutting the butter into small cubes. Sift the flours and a pinch of salt together into in a mixing bowl, also adding the cubes of butter. Rub in and blend by hand until the mixture becomes crumbly. Add the olive oil, combining well and then add the cold water, mixing rapidly with a spoon. Remove the mixture from the bowl onto a lightly floured surface. Knead until you obtain a ball of pastry (if the mixture isn’t ‘sticky’ enough to form a ball, you may need a drop more water). Wrap in a clean cotton tea towel or some cling film and leave to ‘rest’ in the fridge for about two hours. This relaxes the dough and makes it easier to use.

Preheat the oven to 180°C. Fry the leek, onions, garlic and courgette in the olive oil until soft (about 15 minutes). Add the seasoning and honey and set aside. Roll out the pastry and line a tart tin . The pastry will be quite crumbly so you’ll need to be gentle and patch up the holes (I’ve become quite an expert ;-)). Blind bake the pastry for 12 minutes and then fill with the onion mixture, adding the sliced tomatoes, goat’s cheese and basil on top. Sprinkle the top with black pepper and little more paprika and bake for about 20 minutes. Serve hot.

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8 responses to “Sweet onion and tomato tart and horses in custody

  1. Gorgeous tart! The dough seems like a little bit of a challenge but the end result is so worth it :)

  2. Gorgeous Summer tart. Packed full of lovely veggies, it looks very appetising indeed. x

  3. Lovely tart with beautiful summer produce. As for the horses, it’s funny right, although I don’t have horses I have talked with other pet owners whose dogs tend to gravitate towards the let’s say unsavory item passing up what would be the obviously (or at least to humans) better and fresher option. I won’t say what Nando has picked up off the street but it’s not pretty.

  4. looks and sounds delicious! :)

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