Pâte brisée sounds much more difficult than it is. And once you get the hang of it, you’ll never go back to store bought crust. This tart is as sweet as it is savory and as rustic as it is fancy French. It’s an easy weeknight meal that satisfies the senses.

Caramelized Roast Tomato Tart

Yields 8-10 Servings (Depending on Pepper Size) | Prep Time :25 | Total Cook Time 1:30

INGREDIENTS

• 1½ cups flour
• 5 oz. unsalted butter, chilled, cubed
• ½ tsp. salt
• 1 large egg
• 2-3 tbsp. ice cold water+ dried parsley for garnish
• 10-12 small vine ripe tomatoes
• 10 oz. cherry tomatoes
• 10 oz. baby spinach
• 8 oz. jar artichoke hearts in water
• 1 oz. fresh basil
• 8-10 kalamata or oil olives, pitted
• small sweet onion
• 3 tbsp. olive oil
• tbsp. sugar
• salt
• pepper

EQUIPMENT 

• mixing bowl
• whisk
• parchment paper
• 9” tart pan w/ removable bottom
• baking pie weights (or rice / beans)
• baking sheet
• sauté pan / skillet
• rolling pin

DIRECTIONS 

1. Preheat oven to 400°.
2. Mix the flour and salt in a mixing bowl. Add the butter and use your hands to break in the butter until the mixture has a crumbly, cornmeal-like texture. Form a well in center.
3. Whisk egg and 2 tablespoons of the water. Add egg mixture to the flour well, stirring the mixture until the dough holds together. If it’s not coming together easily, add a few drops of of ice water.
4. Gather the dough into a ball and roll the dough onto a floured surface, adding additional flour as necessary, until dough is large enough to fit the pan (making sure you have ample dough to go up and over sides of the pan).
5. Cut parchment paper and crumple up to fit into pan. Roll the dough over a rolling pin to lift up then unroll it over the tart pan. Press the pastry with your fingertips a few times, fitting it to the pan. Do not “stretch” the dough into the corners, rather slide it down and ensure it maintains uniform thickness throughout.
6. Seat parchment paper in pan and fill with pie weights to the top, ensuring the sides are well-filled.
7. Place tart pan on baking sheet for easy handling and bake for 15 minutes.
8. In a sauté pan, coat bottom with 1 tbsp. oil.
9. Cut onion into thin strips. Place in sauté pan, coat with oil, add salt and sugar, and cook down until caramelized (browned and clear), about 10 minutes.
10. In large mixing bowl, combine cherry tomatoes, spinach, artichoke, olives in 2 tbsp. oil, salt, pepper, basil. Turn to coat.
11. Once onion and pâte brisée are ready, add all contents. Bake for 20-30 minutes until tomatoes are roasted.