Olive Oil Tomato Tart
3 tbsp. Green Koroneiki Extra Virgin Olive Oil
2 large onions, finely sliced
3 cloves of garlic, minced
2 tbsp. fresh basil pesto
1 cup Gruyere, grated
½ cup Parmesan Cheese, grated
1.5 cup of cherry tomatoes, halved (use different colors)
1 tsp. Seasons Pepe e Aglio seasoning
1 tsp. Seasons Tuscan Herb Seasoning
2.5 cups of flour
1tsp Seasons Himalayan Salt
⅔ cup of Seasons Koroneiki Extra Virgin Olive Oil
6 tbsp. water
To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and water to form the dough. Roll out the pastry between 2 sheets of parchment paper to the thickness of a quarter coin, then line a 9 inches tart tin. Trim the edge and chill while you make the filling.
Heat 3 tbsp of koroneiki olive oil in a large non-stick frying pan and add the onions and salt to taste. Sauté very slowly for 20 minutes or until golden. Add the garlic, Pepe e Aglio seasoning and cook for another couple of minutes. Cool and mix in the basil pesto and cheese.
Heat the oven to 375F. Bake the tart shell for 20 minutes then take out and cool.
Spread the cheese onions mix over the base of the tart. Place the tomatoes on top in a single layer, cut-side up, and season with Tuscan herb seasoning. Put the tart in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Serve warm.