Tart with Tomatoes and Fennel
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 pinch salt
- 100 grams cold butter
- 1 egg
- Fat (for the pan)
- For the topping
- 1 Tbsp large Mustard (mild)
- 200 grams Tomatoes
- 6 Tbsps olive oil
- 1 onion
- 2 garlic cloves
- 3 Tbsps white wine
- 1 tsp sugar
- salt
- freshly ground peppers
- 4 small Tomatoes
- 1 Fennel bulb
- 1 tsp dried oregano
Preparation steps
For the dough: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add egg and approximately 50 ml (approximately 1.7 ounces) of lukewarm water to the well and chop all ingredients with a knife until crumbly. With your hands, knead quickly into dough, shape into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Roll out dough between 2 sheets of baking paper and line greased pan with it, making an edge all around. Bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes. Remove from oven and brush with mustard.
For the ropping: blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, chop coarsely. Peel onion and garlic and chop finely. Heat 3 tablespoons of olive oil in a pan and saute onion and garlic for a few minutes. Add tomatoes, wine and sugar, season with salt and pepper and simmer for about 30 minutes.
Rinse and dry tomatoes, remove stalks and slice. Rinse and halve fennel, remove stalk and slice. Spread tomato mixture onto prebaked base, flatten and arrange tomato and fennel slices decoratively on top. Sprinkle with oregano. Drizzle with remaining olive oil and bake in preheated oven for 20 minutes. Serve warm or cold.
