How would I make this?

flutterbyuk25

Hey all

I was at a course last week and has some yummy savoury tarts. I would like to try make them but have no idea how.

They were made with a pastry bottom and I think puff pastry criss crossed (latice) top. The fillings were simple-ish! One was a tomatoey paste, and the other was a pesto like paste. No actual veg, just the paste which was intensly flavoured.

I would like to recreate the tomato one. Can anyone suggest how I would make the filling? and how I go about the pastry too I'm happy to buy shop pastry.

TIA

x

ChocClare

If it's an intense tomato flavour, then that sounds like !!!!aladiere (or a version of it, LOL!).

You will need:
1 large onion
1 clove of garlic, crushed
1 carrot, grated
1 tin of tomatoes
Herbes de provence or mixed herbs or dried oregano
Pepper and salt
1 tblsp sugar
Glug of olive oil
Tomato puree (optional) - but will enhance the flavour tremendously.

In a medium saucepan, fry the onion and carrot in 2 tblsps olive oil until soft but not brown. Add in the garlic and cook one minute. Tip in the tinned tomatoes, the sugar, the glug of olive oil (about a tablespoonful), a tablespoonful of tomato puree and the herbes de provence. Turn up the heat and bring to the boil, stirring well. Now turn the heat right down and allow to simmer away until it starts to reduce quite a lot. You will need to have it on the lowest heat, and you will need to keep an eye on it, stirring regularly. When it has reduced by about a third, turn off the heat and leave to cool a bit. Now, either blend with a stick blender, or put in a liquidiser until completely smooth. Tip back into the saucepan (rinse it first) and cook again until it reduces still further. It should be thick and quite intensely flavoured. You may not need the tomato puree - you can make the sauce without and then add in at the last minute if you prefer. Taste and season as required with pepper and salt.

An even better way to do this is to oven roast a load of tomatoes.Cut in half, scoop out the seeds, then roast with skins still attached, until they are really "overdone". Leave to cool slightly, then skin, then proceed as before.

Edited to add: not quite sure why it won't let me give it its name! It's called pi55aladiere - 5=s - in case you were wondering!

flutterbyuk25

Thanks so much ChocClare! I will give it a go on the weekend

x