Some cosmetic changes in preparation for larger site changes in the works.
Joined: Jan 11, 2007
Posted to Thread #61 at 3:23 pm on Sep 7, 2013
A few notes from consolidated discussions:
- Bake time is more like 40 minutes
- I use 1 3/4 pounds of tomatoes (never could get 2 pounds in the pan.)
- Watch the salt. Between salting the tomatoes, the onions, and the cheese, it can easily go overboard.
200 grams (1 1/3 cup) flour
1 teaspoon sea salt
100 grams (8 tablespoons) chilled butter, cut into cubes
Sift the flour into a bowl. Add salt and cubed butter and work into the flour with your fingers until the butter pieces are no bigger than lentil size. Add the egg and mix until just combined. If it is too dry, add cold water one teaspoon at a time. Chill for 30 minutes.
940 grams (2 lbs) plum tomatoes
herbes de provence
sea salt and pepper
1 large onion
Set your oven at 350 F.
Cut tomatoes in half, core and remove the seeds.
Coat the bottom of a 10 inch round dish with olive oil and place the tomatoes skin side down all around the pan.
Season with salt, pepper, herbes de provence and drizzle with olive oil.
Bake for approximately 30 minutes or until soft.
In the meantime, cut your onion into thin slices and place in a pan with some olive oil.
Cook on medium low heat stirring occasionally until very soft and caramelized. Season with salt and pepper.
Before you take out the tomatoes, roll out your dough to a 10 inch round.
Spread the onions on top of the tomatoes, then add an even layer of grated Parmesan. Add the dough on top and tuck the edges in.
Bake for another 30 minutes or until the dough is golden brown.
To unmold, run a knife around the edges and flip onto a serving dish. Eat!
You can't do anything about the length of your life, but you can do
something about its depth. - M