Another tomato tart

I am a man of my word and I said I would be making a variation on a theme of tomato tarts each week throughout the tomato season.My brief this week -use kilos of tomatoes bought in the market on Saturday for 0.50 cents a kilo.

I had already made a batch of my favourite chilli coriander jam,pickle or chutney,call it what you will, and with what was left over I was already looking forward  to another tomato tart for supper.

Variation on a the theme of tomato tart and pasta frolla

While savouring a slice of my recent tomato tart the Thespian came up with the suggestion that the next tomato tart should involve anchovies, so I have adapted the above recipe to include not only anchovies but also rosemary.Once again I turned to an idea inspired by Ruth and Rose from a pasta dish they created for the River Cafe in London.
"Penne with tomato and anchovy sauce".

Again serves 6 

FOR THE SLOW ROASTED TOMATOES

900g ( 2 lb) plum tomatoes (see above)
1/4 cup extra-virgin olive oil
sugar
balsamic vinegar

Flor de sal

Preheat the oven to 225°F (107°C). Cut each tomato in half crosswise. (Alternatively, if using large plum tomatoes or any size oblong tomatoes,cut in half lengthwise )with a teaspoon carefully scoop out the seeds and discard.Arrange the sliced tomatoes, cut side up, on a rimmed baking tray. Drizzle the cavities of each tomato half evenly with the olive oil, balsamic,sprinkle with sugar then season with salt and pepper. Roast the tomatoes until the moisture is completely removed, 2 to 4 hours, depending on the size of your tomatoes. The tomatoes should be dry but still soft to finger pressure.I usually do this in the evening,roasting for 2 hours then turning the oven off and leaving them to continue drying out in the warm oven overnight.in the morning remove from the oven and let the tomatoes cool completely.

FOR THE TART DOUGH

1 cup all-purpose flour, plus more for the work surface

1/4 teaspoon salt

6 tablespoons unsalted butter, chilled and cut into small pieces

4 tablespoons iced water 

In a bowl, whisk together the flour and salt. Scatter the butter over the flour mixture and, using your fingers, (as you would making a crumble) gently press the butter and flour together until it resembles a coarse meal. Drizzle the iced water over and, using a fork, gently toss and stir just until the dough comes together in a cohesive clump. Gather the dough into a ball and place it on a lightly floured work surface. Flatten the dough into a thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour and up to 2 days.

                                                                                                                     

FOR THE FILLING                                                                                                        2 tablespoons olive oil

50g(2oz) butter

2 garlic clove,peeled and sliced
1  x 40g tin of anchovies (10 anchovies) and their oil reserved
2 tablespoons fresh rosemary leaves,finely chopped
1 large Spanish onion, thinly sliced
1 quantity of slow roasted tomatoes (see above) 
2 tablespoons creme fraiche
60g (2 oz) parmesan finely grated
60g (2 oz) queijo São Jorge or mature cheddar finely grated

Melt the oil and butter together in a large pan,and fry the garlic gently until light golden.Add the anchovies and rosemary and then mash them into the oil,almost to a paste.The anchovies do not need to cook,they just melt in a few seconds.Stir in the onion.Sweat over low heat for 10 to 15 minutes, until the onion is soft.Pulse the roasted tomatoes in a processor until you have a coarse texture, not a pulp,then add them to the onion mixture.Stir well to mix and heat through for 5-10 minutes.Finally add the creme fraiche and cheeses.Allow to cool.
Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough to a round about 12 inches in diameter. Carefully transfer the round to the parchment.Fill the round with the filling, leaving a 1-inch border uncovered around the edge.Season with salt and pepper. Fold the uncovered edge of the tart onto itself,making a rustic free-form tart shell with uniformly spaced pleats every few inches around the perimeter. Brush the overturned edge of dough with the egg wash. Bake the tart for 40 minutes, until the crust is a nice golden brown. Remove the tart from the oven, transfer it to a wire rack, and let it cool until it’s warm or at room temperature. Slice and serve.