Provencal Tart

This delicious tart, is a recipe out of a wonderful book my dear friend Julia Kruger gave me for a birthday present. It is a written by Marie Claire and rightly named "hot".
It is filled with delectable delights created with ingredients that are mostly known to be spicy or hot. Chilli peppers, bright-red capsicums, paprika (my miracle spice!), Italian tomatoes, berries, radishes and the like.

A very tasty book ;-)

As always I have added my own ingredient or two. Enjoy!

Yummy!

Provencal Tart

Ingredients:

4 large red onions, cut into 6 wedges
2 tablespoons olive oil
a few thyme sprigs
1 tablespoon balsamic vinegar
4 button mushrooms, sliced
1 pre-baked 25cm shortcrust tart case
3 ripe Roma(plum) tomatoes, thickly sliced
10 Kalamata olives, pitted and torn
extra virgin olive oil, to drizzle
torn basil leaves
green salad and/or goat's cheese/feta to serve


Method:

Preheat the oven to 180'C (350'F/Gas 4). Put onions in a heavy-based frying pan with the oil and thyme. Saute over low heat for +_ 10 mins until the onion is beginning to soften and lightly caramelize. Add in the balsamic vinegar and stir to combine. Add in the mushrooms. Cook for a further 5 mins. Remove from heat.

Spread the onion and mushrooms in the tart case. Arrange the tomato slices on top. Scatter the olives and season with freshly ground black pepper and salt.

Bake for +35 mins. Remove from oven, drizzle with a little olive oil, scatter the goat's cheese (feta works well) and serve with a green salad.

A light, summer salad with Nasturtiums, red onions.