Pernerka Flour | UPSIDE-DOWN TOMATO TART

UPSIDE-DOWN TOMATO TART

1 TART portions

2 / 5difficulty

120 min

INGREDIENTS:

PASTRY:

200g Pernerka Fine White Spelt flour
100g cold butter (straight from the fridge)
3/4 tsp salt
1 egg yolk
5 to 6 tbsp cold water

FILLING:

2 tbsp butter
2 large red onions
200g leek
2 tbsp caster sugar or icing sugar
c. 750g tomatoes
1/2 tbsp icing sugar
Salt and black pepper to taste
Vinegar (optional)

1 egg for brushing

TIPS AND TRICKS:

You can use Pernerka Plain White flour instead of Pernerka Fine White Spelt flour.

INSTRUCTIONS:

1) Preheat the oven to 200C / 180C fan.

2) Make the pastry. Put the flour and salt into a bowl, then add butter. Using your fingertips, rub the flour into the butter until you get a breadcrumb like mixture. Add the egg yolk and water and working quickly, bring all the ingredients together into a nice smooth dough. Cover with cling film and rest in the fridge for an hour.

3) Whilst waiting, prepare the filling. Wash the tomatoes and cut them in half. Place the tomatoes on a baking tray cut side down and sprinkle with some caster/icing sugar (you can leave the sugar out completely). Bake in the preheated oven at 200C / 180C fan for 20 minutes.

4) Once baked, leave the tomatoes to cool down. Prepare a round tart pan, squeeze the remaining juice out of the baked tomatoes and put them in the prepared pan. Try and spread the tomatoes evenly, so they cover the bottom of the pan. Add the salt and black pepper to taste.

5) Melt butter in a frying pan, then add sugar and sliced onions and stirring occasionally, caramelise the onions (until golden, they shouldn’t be overdone). Add the chopped leek, mix it in and take the frying pan of the heat. Add some salt and you can also add a little bit of vinegar for that sweet and sour taste. Leave the mixture to cool down.

6) Once cooled, spread the onions/leek mixture on top of the tomatoes. Again, spread the mixture evenly so that it covers the bottom of the pan.

7) Take the pastry out of the fridge. Using a rolling pin, roll it out on a clean lightly floured surface. Leave the pastry slightly bigger than the actual tart pan, circa 2cm. Cover the filling in the tart pan with the rolled-out pastry and tuck in the edges around the filling.

8) Brush the pastry with a whisked egg, and dock it with a fork.

9) Bake in the preheated oven at 200C / 180C fan for 25-30 minutes or until golden.

10) Allow to cool to room temperature before running a knife around the edge of the pan. Invert the tart onto a plate that is deep enough to contain the juices. Cut into desired portions and serve. Enjoy!