mediterranean tomato tarts

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Cooking receipe to make mediterranean tomato tarts under category Aga Recipes. You may find some video clips related to this receipe below.

mediterranean tomato tarts

Pastry:

200g plain flour

pinch of salt

2 tsp rosemary freshly chopped

4 tbsp fruity olive oil

4 large halves sundried tomatoes in oil drained and finely shredded

cold water

salad leaves to garnish

Filling:

1 small aubergine cut into 8 thin slices

5 tbsp olive oil

1 onion or 1 small leek finely sliced

1 clove garlic crushed

6 black olives pitted and sliced

4 halves sundried tomatoes shredded salt and freshly ground black pepper

4 ripe tomatoes cored and sliced

Mix together the flour salt and rosemary then pour the olive oil into the centre and add the shredded tomatoes.

Begin bringing the mixture together into a firm manageable dough adding a little water as necessary.

Divide the pastry into four and roll out to line individual l0cm tart tins.

Chill the cases in the refrigerator whilst preparing the filling.

Heat a large frying pan on the boiling plateadd 3 tbsp of the oil then fry the aubergine slices quickly on both sides until they are just starting to brown.

Place one slice over the base of each pastry case and reserve the others.

Transfer the frying pan pan to the simmering plate add another spoonful of oil the leek and garlic and cook slowly until softened.

Remove from the heat and stir in the olives sundried tomatoes and seasonings.

Divide the mixture between the tarts and top with the remaining aubergine slices.

Slice the tomatoes and arrange them over the filling finishing with a little salt pepper and a pinch of sugar if the tomatoes have not ripened naturally on the vine.

Drizzle a little extra olive oil over the tomatoes if your conscience will allow then bake for 15 to 20 minutes on the floor of the roasting oven.

Serve warm wth a small salad garnish.

The best tomato dishes are made with fruits picked ripe from outdoor plants so to get the best possible mediterranean flavour use the ripest ingredients for these excellent tarts.

Serves 4

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