PUTTANESCA TART

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Puttanesca Tart

Pastry:

4 ounces butter

6 ounces flour

1/2 tsp dried oregano

1tsp salt

7tbsp icy water

1 egg yolk

1tsp water

Tart Topping:

3 large onions, thinly sliced

3tbsp olive oil

1tsp fresh thyme

3 large heirloom tomatoes

1 cup Kalamata olives, pitted and halved

2tbsp capers

6 anchovies (optional)

A large handful of fresh basil leaves.

 

Put the butter in a piece of foil and place in the freezer the night before. Place the flour, saltand oregano in a large bowl. Grate the butter and add to the flour.

 

Mix well to combine. Add the icy water and use your hands to form the mixture into a ball of dough. Place it in a plastic bag for at least 45 minutes.

Take the pastry out 10 minutes before you are going to use it. Roll it out on a floured board into a rough oblong shape and carefully transfer to a greased baking sheet.

Pre-heat oven to 400 degrees F

In a large saucepan, heat the olive oil and add the onions.

Turn the heat down low and gently fry the onions for about 20 minutes until they caramelize. Transfer to a plate so cool.

Slice the tomatoes and place on a piece of kitchen towel on a large plate so that the juice drains off slightly.

 

Beat the egg yolk and add a 1tsp water. Use a brush to brush the edges of the pastry.

Pile the onions over the pastry making sure the whole tart is covered.

Arrange the tomatoes on top, followed by the olives, capers and anchovies.

 

Place it in the oven for 20 minutes or until the edges of the tart becomes crispy and lightly browned.

Allow it to cool to room temperature and before serving, add some fresh basil leaves.

 

 

 

 

 

 

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