3 T Olive oil
3 T Olive oil
3 sweet onions, julienned
Mix of heirloom and/or cherry tomatoes:
3 green, 3 yellow, 14 red cherry, for example
Some sprigs of fresh basil
225g/1/2 lb firm mild goat’s cheese
1-2 cloves garlic, minced
optional spoon of fresh thyme, bay leaf
Pate brisée Pastry
200 g (7oz.) all-purpose flour
100 g (3.5oz.) soft, cool butter diced
50 g (scant 2oz.) cold water
- For the dough, work 3/4 of the flour and a pinch of salt into the butter with a fork until you have small crumbs, then mix in the water till you has a homogenous paste.
- Add the remaining flour and incorporate by hand without overworking.
- If dough still sticks, add another spoon or so of flour, but incorporate fully.
- Roll into ball, dust lightly with flour, wrap in plastic, and cool at least one hour.
- In a medium size non-stick sauté pan with oven-proof handle, sauté onions in olive oil till light brown.
- Cut tomatoes into large wedges, removing water and seeds if necessary, and leave cherry tomatoes whole.
- Add to pan with garlic, bay leaf, thyme and tomatoes and cook a very short time just to soften tomatoes and evaporate excess moisture. If very watery, incorporate a spoon or two of sifted flour. Salt and pepper to taste.
- Top with sliced cheese. Bring pastry to room temperature and roll out just larger than pan diameter.
- Lift off with scraper and rolling pin and place over tomato mix, tucking sides under a bit.
- Score top to allow release of steam and bake about 30 minutes at 375 F/160 C on bottom rack, or until pastry has browned lightly all over.
- Remove and cool 5 minutes before inverting onto serving plate. Serve warm or cold.
- Optionally add some capers or anchovies, or top with more cheese.
Made in the Market class with chef Brian Defehr and his students.