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French Tomato Tartlets

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For short crust
  Plain flour 2 Cup (32 tbs)
  Salt 1 Pinch
  Lard 2 Ounce (60 Gram)
  Butter 2 Ounce (60 Gram)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Iced water 2 Tablespoon
  Butter 1 Ounce (30 Gram)
  Onions 2 , sliced
  Tomatoes 12 Ounce, skinned and thickly sliced (375 Gram)
  Anchovy fillets 12 , soaked in a little milk for 10 minutes then drained
  Black olives 24
  Oil 2 Tablespoon

To make the pastry, sift the flour and salt into a mixing bowl, then rub in the lard and butter until the mixture resembles fine breadcrumbs.
Stir in the cheese, then mix in sufficient water to make a firm dough.
Cover and chill for 15 minutes.
Knead lightly, roll out on a floured board and use to line six 7.5 cm (3 inch) individual tins.
Prick the base of each case.
Chill for 30 minutes.
Melt the butter in a pan, add the onions and cook until lightly browned.
Cool, then sprinkle over the base of the pastry cases.
Place the tomatoes on top, then arrange 2 anchovy fillets in a cross on top and place an olive in each quarter.
Sprinkle a little oil over each tart.
Bake in a preheated moderate oven, 180°C (350°F), for 25 to 30 minutes, until the pastry is golden.
Serve hot or cold.

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French Tomato Tartlets Recipe