I made it the second time this morning. The first time I used puff pastry as suggested by the recipe, but it turned out soggy at the bottom. So this time I used pâte brisée (or short crust pastry) instead. I also used the basic dough recipe from Bea, but mixed all purpose flour with rice flour, since I ran out of the former one. It turned out really well, really flaky and crunchy, very well suited for this kind of tart.
Adapted from Beatrice Peltre
120 gr all purpose flour + 70 gr rice flour
1 tsp salt
100 gr butter (right from the fridge, cut into small pieces
6+ tbsp ice cold water
Mix the flour and salt and put it into a food processor. Add in the butter and pulse for about 30 seconds or until the flour and butter forms little crumbles. Add in the water one tablespoon at a time and keep pulsing until the dough forms a ball. This will take about 30 seconds to 1 minute. Roll out the dough between two plastic sheets and press it on a tart pan. Make sure the dough stick to the wall and bottom of the pan and then prick a lot of holes on the surface with a fork to get rid of the bubbles and prevent the tart dough from rising during baking. Chill the dough in the freezer for about 20 minutes or 1 hour in the fridge.
Pre-bake the dough at 200 C for 10 minutes, covered with an aluminum foil and 5 minutes without the foil.
4 medium tomatoes
3 medium onions
sugar, salt, pepper
1 bay leaf or a few dried ones
1 tbsp balsamic vinegar
1 tbsp pine nuts, roasted for a few minutes in a frying pan or under the grill.
2 tbsp grated parmesan
1 clove of garlic, minced and mixed with 1 tbsp of olive oil
Cut the tomatoes into thin slices. Place the tomatoes on a baking tray layered with aluminum foil. Sprinkle with some olive oil, salt, pepper, and 1 tbsp sugar. Roast at 160 C for about 30 minutes, and then 120 C for 15 more minutes.
Slice the onions and cook with 6 tbsp olive oil, salt, pepper, sugar, and bay leaf on low heat for about 10-15 minutes, covered. Take care not to brown the onions. Mix in 1 tbsp of balsamic vinegar (or to taste). Adjust the sugar if necessary. Cook for another 5-10 minutes.
Sprinkle the cooked onions on the pre-baked crust. Crumble the mozzarella on it and lay the roasted tomatoes on top of the mozzarella. Bake the tart for 30 min.
Serve the tart luke warm (if you can wait) with grated parmesan, roasted pine nuts, minced garlic, and arugula leaves.
ps. the pictures are from my first attempt making this tart. the crust was puff pastry and I also used black olives and veld sla and basil instead of just arugula.