Mediterranean Tart with Tomatoes, Mozzarella, Caramelised Red Onions, Basil and Pine Nuts
Just like pizza, but in a tart. This dish will transport you straight to the Mediterranean with one bite. As with every short-crust pastry tart, it can help to make the pastry at least a few hours before, or overnight to break up the process. It’s a perfect dish to make on the weekend and have leftovers for lunch or dinner during the week. If you don’t have time to make the short-crust pastry, this would be just as delicious on a base of pre-rolled puff pastry.
Servings: 4
Time: 2 hours
Ingredients
Pastry:
125g plain flour
125g wholemeal spelt flour (or just use plain flour)
1 tsp sea salt
1 garlic clove, peeled
2 tbsp fresh basil leaves, roughly chopped
140g unsalted butter, chilled from the fridge, cubed
4 tbsp ice cold water
2 egg yolks, beaten
Filling:
3 red onions, peeled and finely sliced
2 large handfuls spinach
220g mozzarella , torn into bitesize pieces
200g small tomatoes, (red, yellow and orange if possible for the aesthetics!)
25g basil leaves
salt and pepper
150g pine nuts
drizzle extra virgin olive oil
100g grated parmesan
Rocket leaves to serve
Method
Start with the pastry, Add the flour, salt, garlic, basil leaves to a food processor and pulse until combined. Add the cold butter & pulse to form a rough breadcrumb consistency. Gradually add water &, egg yolks, pulsing until it forms a large dough ball.
Shape into a thick disk, wrap in cling film & chill ~30 minutes.
Once chilled, roll it between two sheets of baking paper into a circle about an inch bigger than the tart tin base. Keep a small amount of dough spare in case you need to fill in any gaps.
Carefully lay the pastry over the tin, press into edges & prick the base with a fork. Move to the fridge for another 10 minutes.
Cover with baking paper, fill with baking beans & blind bake for 15 minutes. Remove the baking paper, brush the base with beaten egg & bake for another 10 minutes.
Now onto the filling. Heat 1 tbsp butter in a frying pan on low-medium heat, then add the chopped onions and cook until soft, translucent and caramelised. This should take about 15-20 minutes. Set aside to cool slightly.
In the same pan, wilt the spinach for 2-3 minutes.
Prepare all your other filling ingredients and get ready to assemble the tart.
Layer the onions across the base of the tart, followed by the spinach, then the torn mozzarella, and then the tomatoes nestled in a single even layer, cut side up.
Season with salt and pepper then drizzle over the olive oil followed by a sprinkle of sprinkle of nigella seeds, pine nuts and grated parmesan.
Bake for 30-35 minutes until the top is lightly brown and the cheese melted. If serving straight away, allow the tart to rest at least 5 minutes before slicing.
Serve with fresh rocket salad, and add some new potatoes if you’re hungry!