Italian Tomato Cheese Tart
|Self raising flour||220 Gram|
|Eggs||2 , whipped|
|Strong grated cheese||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs) (or more)|
|Firm tomatoes||6 , halved vertically (oval shaped)|
|Strong cheese||100 Gram, grated|
|Paneer||100 Gram, finely cut|
|Red bell pepper||1 , skinned and cut into fine pieces|
|Spring onions||4 , cut into rings|
|Green chillies||6 , deseeded and finely chopped|
|Garlic||6 Clove (30 gm), sliced (large cloves)|
|Diced carrots||1⁄4 Cup (4 tbs), boiled|
|Finely chopped parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Butter/Preferably olive oil||1 Tablespoon|
Grease well a round tart tin.
Place the flour in a bowl. Add the grated cheese, eggs, salt and required cold water. Combine well, knead lightly and place in a plastic bag and refrigerate for 1/2 hour.
Oil the tomatoes and sprinkle salt and pepper on the cut sides. Place them on a rack in the oven and allow them to dry roast for almost 2 hour until they lose a lot of water and become brown and dry. The oven temperature should range from 150Â°F to 180Â°F.
After 1/2 hour is up, roll the pastry into the required circle and press into the baking tin. Prick with a fork. Cover the sides also with strips of pastry.
Bake in the oven at 350Â°F until golden and done.
Take a large bowl. Put in the cream, well mixed. Lightly fry the paneer, spring onions, chillies and garlic in a little butter or olive oil and cook till soft. Add to the bowl, along with the white sauce, ground pepper and salt. Mix gently. Add 50 gms. cheese and the eggs. When the whole has been well mixed, taste for salt and pour it into the baked tart. Arrange the cut tomatoes in a circle over the sauce and sprinkle over the remaining cheese. Then place in a hot oven at 350Â°F and bake until red and golden.
Serve with a green salad and Melbta toast and butter.