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shell sugar salt unsalted butter water filling onions red heirloom tomatoes Fontina cheese black olives anchovy oregano
Viewed: 43 - Published at: 8 years agoIngredients
- For the Tart Shell:
- 1 c. + 2 tbsp. All-Purpose Flour
- 2 teaspoons Sugar
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter, very cold & cut in 1/2 in. cubes
- 3-4 tablespoons Ice-Cold Water
- For the Tart Filling:
- 4 medium Onions, thinly sliced
- 4 small to medium (11/2#) Red Heirloom Tomatoes (I love the super dark "Brandywine" varietal for this recipe!), sliced 1/4 in. thick
- 4 ounces Fontina Cheese, grated
- 1/2 cup Oil-Cured Black Olives, pitted
- 8 Anchovy Fillets, rinsed and patted dry
- a few pinches Dried Oregano
Method
- First, make the pastry for the tart crust. Combine flour, sugar, and salt in a food processor or medium bowl. Scatter the cubes of butter over the mixture and cut in until the butter resembles small pebbles. Sprinkle 3 Tbsp. cold water over the mixture and process or stir until the dough just begins to clump together. If it seems too dry, add more water, no more than 1 Tbsp. at a time, until it begins to stick together. Dump the dough clumps onto a clean countertop or board and quickly knead to form a cohesive ball of dough. Pat into a disk, wrap with plastic, and refrigerate for at least 15 minutes.
- Caramelize the onions. Melt 1 Tbsp. butter in a wide saute pan over medium-low heat. Add the sliced onions, season with a 1/2 tsp. kosher salt, and cook until dark and sweet, about 45 minutes, stirring periodically. When they are thoroughly caramelized, season with a few twists of black pepper, and allow to cool to room temperature before filling the tart shell.
- While the onions are cooking, form the tart shell. Roll the tart dough into an 11 in. circle and transfer to a 9 in. tart pan with removable bottom. I like to roll the dough on a sheet of waxed paper or parchment to allow for a smoother transition. Press the dough into the pan and even the sides. Place in the refrigerator to chill for an hour or more.
- Preheat the oven to 425°. If you have a pizza stone, preheat it to cook the tart on (this helps ensure a crisp bottom).
- Fill the tart shell. Sprinkle the chilled shell with about ? of the grated fontina. Spread the onions over the cheese and top with another ? of the cheese. Layer the tomato slices, shingling slightly, as needed. Sprinkle the tomatoes with a little oregano and black pepper. Top with remaining cheese, olives, and anchovies.
- Bake the tart on the hot pizza stone for 45-55 minutes, until the crust is golden and cooked through and the tomatoes are soft and tender. Remove from the oven and cool on a wire rack for at least 30 minutes before serving so the slices will hold together.
