Tomato tart


At Chef's Nikolaou workshop, among other doughs, we saw the preparation of a tart with brisee dough. 

So, I had to try this one at home too. But, I didn't have handy all the necessary ingredients and to be honest, didn't want to go shopping. I had to make the tart with ingredients that I had at home. Piece of cake ... what I always have at home ? Onions, tomatoes, feta cheese ... check. Yeap .. it will be a tomato tart ! A lot of ideas can be found in the internet .. one more from me. Originally my idea was to use feta cheese, but when I opened my fridge, I saw a piece of haloumi cheese and decided to use this one instead. Thinking of the ingredients I was going to use, it reminded me of the Greek salad without the cucumber. So, I was in need of olives ... but who was going to remove the pits ? Not me. My fridge had a treasure ... green sliced olives with no pits ... lovely eh?

When I had all my ingredients on counter, started making my dough. This dough is a brisee dough but with yoghurt. Like the rest of the doughs that Chef showed us, this one is so easy to make and so soft ... I played with it too ... hahaha The result .. perfect ... delicious tart. I had two (or it was three) pieces at dinner time. It's considered to be an appetizer but can really stand for light supper. This dough is enough for a 26cm tart dish.




Ingredients :

for the dough
  • 80 gr butter (room temperature)
  • 1/2 tsp salt
  • 180 gr yoghurt
  • 250 gr flour (soft)
  • 1 tsp olive oil (for the tart dish)
for the stuffing 
  • 4 big red onions (in slices)
  • 4 big tomatoes (in slices)
  • 3 tbsp olive oils (in slices)
  • 150 gr haloumi cheese
  • 1 tsp olive oil
  • salt and pepper

Preparation :

  1. In a big bowl put butter and stir till softens and becomes like spread.
  2. Add salt and yoghurt and mix well.
  3. Add flour by spoonful into the butter/yoghurt mixture and mix with a spatula at the beginning and using your hand after that till you have a soft and silky dough.
  4. Form dough into a ball, wrap with membrane and put in the fridge for about an hour.
  5. Take dough out of the fridge and on a floured surface make a disc with it a bit bigger that the tart pan.
  6. Grease tart pan with oil and place the dough covering the sides of the pan.
  7. Pierce the bottom at various spots with a fork.
  8. Put in the fridge, covered with membrane, till you have your stuffing ready or for about 30 minutes.
  1. Put oil in a frying pan and sautee onions till they are tender and have caramelized.
  2. Take them out of the pan and place them in a plate that's covered with kitchen paper.
  3. Cut tomatoes into slices.
  4. Slice olive oils if you don't have the ready stuff.
  5. If you wish, deseed tomatoes so that you have less liquid in your tart.
  6. Cut haloumi into cubes.
  1. Get tart pan out of the fridge.
  2. Spread onions evenly on the bottom.
  3. Sprinkle the 2/3 of the olives and cheese on top.
  4. Lay tomatoes on top, placing them in such a way that one covers the half of the other.
  5. Salt and pepper.
  6. Sprinkle the rest of the olives and rest of the cheese.
  7. Bake at preheated oven at 180C for about 45 minutes.