Serves: 6
Preparation time: 15 minutes
Cooking time: 3 hours 40 minutes
Resting time: 40 minutes

The roasted tomatoes and the tender shallots make a delicious combination in this recipe to create a rich and mouth-watering dinner or lunch.


Ingredients

  • 1¾ lb. (800 g) assorted tomatoes (different colors and sizes), washed and halved crosswise
  • Extra-virgin olive oil
  • 2 cups (9 oz./250 g) all-purpose flour
  • 1 stick plus 2 tbsp (5¼ oz./150 g) lightly salted butter, well chilled and diced
  • 3 tbsp grated Parmesan
  • 2 eggs, divided
  • 1 tbsp (20 g) unsalted butter, for greasing the pan
  • 5 large shallots, thinly sliced
  • 1 tsp wine vinegar
  • 2 tbsp honey
  • Leaves of 1 small bunch fresh oregano
  • Scant ½ cup (1¾ oz./50 g) jarred capers, drained
  • Salt and freshly ground pepper

Directions

1Preheat the oven to 200°F (100°C/Gas Mark ¼). Place the tomatoes on a rimmed baking sheet, season with salt and pepper, and drizzle with olive oil. Slowly roast for 3 hours, checking occasionally, until the tomatoes are soft and wrinkled but still juicy.

2To make the dough, combine the flour, lightly salted butter, Parmesan, and 1 egg in a bowl, until the mixture just comes together in a ball. Flatten into a disk, cover with plastic wrap, and chill in the refrigerator for 30 minutes.

3In a large saucepan or Dutch oven, cook the shallots with a drizzle of olive oil over low heat for about 15 minutes, until very soft. Stir in the vinegar, honey, oregano, and salt and pepper to taste. Continue cooking for 15 minutes, until the shallots are lightly caramelized.

4Preheat the oven to 400°F (200°C/Gas Mark 6) and grease an 11-inch (28-cm) tart pan or dish with the unsalted butter. Arrange the tomatoes cut-side down in the pan and scatter the shallots on top.

5Roll the dough into an approximately 13-inch (32-cm) round. Gently lay the dough over the tomatoes and shallots and tuck the edges of the dough inside the pan. Lightly beat the remaining egg and brush over the dough. Bake for 25 minutes, until golden.

6Fry the capers in a skillet over high heat with a little olive oil for 1–2 minutes. Place on paper towel to absorb excess grease.

7Let the tart cool for about 10 minutes, then run a knife around the edge to release from the sides of the pan. Place a serving plate with a rim on top of the tart and upturn the tart onto the plate. Carefully lift off the pan and sprinkle the tart with the capers and fresh oregano leaves.

Extracted from Miss Maggie’s Kitchen: Relaxed French Entertaining by Héloïse Brion (Flammarion, 2020).

Photography © Christophe Roué 2020.

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