Tomato Tart - Better than Pizza

An elegant alternative to pizza - tomato tart with caramelized shallots on crispy shortcrust pastry.

Ingredients

For the pastry:

• 140g flour
• 60g spelt wholemeal flour
• 1 pinch salt
• 60ml olive oil
• 80ml water

For the topping:

• 550g shallots
• Olive oil
• Salt
• Black pepper
• 1 tsp white wine vinegar
• A few sprigs of thyme
• 250g tomatoes

Instructions

1. Prepare pastry: Mix both types of flour and salt together. Add olive oil and water, knead everything into a dough. Wrap dough in cling film and place in the refrigerator.

2. Caramelize shallots: Peel shallots, halve lengthwise, cut into about 3mm thick slices. Fry in olive oil in a large non-stick pan, reduce heat, season with salt and pepper, add vinegar, a little water (if shallots start to stick). Add thyme sprigs, braise the whole thing for about 25 minutes with the lid closed until they are soft and taste sweet.

3. Prepare tomatoes: Slice tomatoes, remove any stalks.

4. Assemble tart: Line the bottom of a springform pan (24cm) with baking paper, grease the edges with olive oil. Press the dough into shape with your fingers, leaving a rim. Season shallots, add more salt if needed, distribute on the pastry. Then arrange the tomatoes on top so that the tart is completely covered with tomatoes. Distribute the remaining thyme, season again with salt and pepper, drizzle with a little olive oil.

5. Bake: Bake for 35 minutes at 200°C in the oven.

Nutritional Information

• Preparation time: 65 minutes (30 min. preparation + 35 min. baking)
• Pan size: 24cm diameter
• Servings: 6-8 pieces

Tips

• The shortcrust pastry is kneaded with olive oil, making it particularly aromatic
• The shallots must be properly caramelized - they should taste sweet and creamy
• The tart is delicious both warm and cold
• Perfect for summer parties or as a light dinner