This recipe is for the tart's base and the topping combinations can be improvised with whatever you like. Possible flavour medleys are, caramelised onions, roasted peppers, anchovies & capers, or roasted pumpkin/sweet potato & blue cheese. Also, a thin dapple of tomato passtata (strained tomatoes minus the skin and seeds) or puree works well between the pastry and the topping. This recipe comes through the cookery grapevine from a family neighbour via my Mum. It's best constructed in a long rectangular tin with a bottomless base (36 x 12 cm), you could also use a round spring-form cake tin (24 cm).
Ingredients
1 1/4 cups plain flour
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
freshly ground pepper
120 grams cold unsalted butter
2 teaspoons Dijon Mustard
2 tablespoons iced water
Method
Immediately put the butter in the freezer to completely chill down. Lightly grease the tin with an olive oil spray or melted butter. Measure out the flour and place with the thyme leaves, salt and pepper in a large bowl.
Working quickly, grate the chilled butter from the freezer and place in the bowl with the flour. Using your hands, do an initial swirl around to coat the grated butter curls in flour. Then begin to rub with your finger tips, until it resembles bread crumbs.
Add the Dijon mustard and water. Mix in with your hand, which will start to clump the dough together in the bowl, then tip the pastry out on to a floured bench surface and rolled together until you have a nice smooth ball. Chill in the fridge for 30 minutes.
Meanwhile organise your toppings and preheat the oven to 190 degrees C.
Once chilled, quickly roll your dough out into a shape slightly bigger than the base of your tin. Next drape the pastry over your baking pan and push gently into the corners, creating a small crust. Chill in the fridge for 10 minutes. Finally arrange your flavour combinations on top and season with salt and pepper. Bake in the oven for 35 minutes.
