AND now, the last (5th) one...
MMMMM----- Meal-Master Recipe
Title:
Tomato Tarte Tartin
Categories: Meatless Meals
Yield: 4
lg roma or egg tomatoes
2 ts sumac
freshly ground black pepper
4 ts splenda (or as needed)
20 or so basil leaves, finely
-chopped
1/4 c finely chopped flat-leaf
parsley
2 red onions, finely sliced
50 ml virgin olive oil
200 g creamy feta, goats cheese
-or
sheeps cheese
120 g plain flour
100 g Pro-Activ Margarine
60 g 97% Fatfree sour cream
For the tomatoes:
Split the tomatoes lengthwise and place skin side down in a single
layer on a baking slide lined with baking paper, or in a low sided
dish. Evenly scatter the sumac, salt flakes, pepper and sugar over
the cut surface. Adjust the amount of sugar according to the
tartness of the tomatoes.
Place in a low (120 degree) oven for four hours until the tomatoes
have dried a little and have lightly caramelised. They should look
like very plump dried apricots. Cool, cover and refrigerate until
needed.
For the onions:
Combine finely sliced onions and olive oil in a large skillet over
medium heat. Cook until well caramelised and much reduced in
volume. Strain through a sieve and reserve the olive oil for
vinaigrettes. Cool the onions, cover and refrigerate until needed.
For the pastry:
Combine flour, margarine and sour cream in a food processor or by
hand, mixing just until the mixture knots into a ball around the
blade. Cover with cling wrap and refrigerate until needed.
Assembly:
Bring the pastry close to room temperature by leaving out of the
refrigerator for 20 or so minutes. Line the base of a 28 cm
non-stick circular mould, pie dish or cast iron skillet that is 4
cm deep with baking paper, or oil well.
Place the tomatoes flesh side down into tight concentric circles
in the base of the mould. Finely shred the basil and scatter with
the parsley over the tomatoes. Distribute the drained onions
sparingly over the tomatoes. Cover with fine slices of cheese.
Roll the pastry 2cm wider than the mould. Place pastry on top of
the mould and push down around the edges so that a "lip" is formed
around the tomatoes. Let rest in the refrigerator for 30 minutes.
Heat the oven to 220C.
Bake the pie for about 25 minutes until the pastry is golden and
crisp. Invert the pie (tart) onto a large flat plate and serve
within 30 minutes with a beautiful green salad.
Exported from Home Cookin 5.3 (
www.mountain-software.com)
MMMMM
Darn - Now I need Breakfast !! 
