Doctor's Review: Medicine on the Move

October 20, 2017
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Savoury caramelized onion, tomato and basil tart

The recipe uses ingredients that are most delicious in summer, but, switch it up, depending on the season. In spring, you could use asparagus; in fall, figs and prosciutto; in winter, thinly sliced potatoes with onions and olives. Use flat-leaf parsley when basil is not available. The crust has a touch of cornmeal to give it a slightly crunchy texture.

1¼ c. (300ml) all-purpose flour

3 c. (90ml) fine yellow cornmeal

1½ tsp. (7.5ml) sea salt

1 tsp. (5ml) sugar

6 tbsp. (90g) cold unsalted butter, cut into 6 pieces

¼ c. (60ml) ice water

3 tbsp. (45ml) olive oil

For the topping:

5 tbsp. (75ml) olive oil

3 yellow onions, halved and thinly sliced crosswise

sea salt and freshly ground pepper

4 garlic cloves, thinly sliced

3 large very ripe tomatoes, halved, seeded and thinly sliced

10 niçoise olives, halved and pitted

1 large egg yolk beaten with 1 tsp. (5ml) milk

½ c. (125ml) fresh basil, coarsely chopped

In a food processor, combine the flour, cornmeal, salt and sugar. Pulse to briefly combine. Add the butter and pulse until the mixture resembles coarse crumbs, 5 to 10 seconds, but no longer. Add the water and olive oil and pulse 15 to 20 times or until the dough just begins to hold together. Transfer to a lightly floured surface and flatten into a round disk. Cover in plastic wrap and refrigerate for at least 1 hour or up to two days.

In a medium skillet, heat the olive oil over medium heat, then add the onions. Cook, stirring frequently, until lightly browned, soft and translucent, 25 to 30 minutes. As they cook, season with salt and pepper. After about 20 minutes, or when most of the onions are just about done, add the garlic and let cook. Remove from the heat and let cool.

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the dough out to a 15-inch (38-cm) round. Lift the sides with a spatula as you roll and spread flour underneath to avoid sticking. Transfer the dough by rolling it around the rolling pin then unrolling it on the lined baking sheet.

Spread the onions and garlic over the dough, leaving a 2-inch (5-cm) border all around. Arrange the tomato slices in a single layer over the top, then spread the olives evenly over the mixture. Sprinkle with salt and pepper. Fold the edge of dough over the filling, pleating as you go. Brush the egg yolk mixture over the rim.

Bake for 30 minutes or until the crust is golden. Remove from the oven and let cool on a wire rack for 10 to 15 minutes. Serve immediately or let cool to room temperature before serving. In either case, sprinkle the tart with the chopped basil just before serving. Serves 4.

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