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Tomato, Bocconcini and olive tart

18 Dec

Chef: David Scherer
Wide Bay Institute of TAFE

For the pastry:
130g wholemeal plain flour
130g plain flour
1 teaspoon salt
130g butter
1 egg, beaten

For the filling:

  • 1 tablespoon seeded mustard
  • 1/2 cup sliced black olives
  • 6 Roma or cherry tomatoes, sliced into 5mm rings
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 garlic cloves, crushed
  • 50ml olive oil
  • Sea salt & freshly ground black pepper
  • 150g grated cheese (Gruyere or Emmental)
  • 150g bocconcini cheese, sliced into 5mm rings

Method:

For the pastry:
Combine the flours, salt and butter into a bowl and rub in the butter to form breadcrumbs.

Pour in the egg and work together to form a dough, do not over work.

Cover with plastic wrap and refrigerate for 1 hour.

Roll the pastry out and blind bake in two 22cm tart forms, remove from the oven and set aside.

For the filling:

Pre heat the oven to 175°C.

Spread the mustard and olives over the tart shell base.
Combine the tomato, herbs, garlic, olive oil and seasoning together.

Alternate the cheeses and tomato mixture in layers on the tart base to form an attractive design.

Bake in the oven for 30 minutes, remove and allow to set for 10 minutes before cutting.

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