Tomato Tarte Provençale by Chef David Kalina
Treat yourself to a delicious taste of France. Crispy dough and juicy tomatoes. That's the tomato tarte provenciale. We'll teach you a variation from the chef.
Ingredients · Servings 4 cakes
- plain wheat flour
- olive oil
- water
- tomato
- onion
- red onion
- garlic
- extra virgin olive oil
- black olives
- colorful pepper
- salt
- pepper
- oregano
Method · 1 h
- Remove the insides from the scalded and peeled tomatoes and cut them into small cubes. In olive oil, sauté the chopped onion and garlic, add the chopped tomatoes, season with salt and pepper and simmer for about 10 minutes, add the dried oregano.
- Bake the peppers in a preheated oven at 220°C. The peppers should be thoroughly roasted and the skin should be blackened. Once they are done, place them in a plastic bag and seal it tightly. Let the peppers steam for about 20 minutes. Then remove them from the bag and peel them. Then cut the peppers into pieces and remove the seeds. Cut the peppers into strips.
- Mix all the ingredients for the dough thoroughly and let it rest in foil at least overnight.
- Before baking, divide the dough into four parts and roll out very thinly. Spread the rolled out dough with tomato sauce, add strips of roasted peppers, red onion rings and olives. Place in a preheated oven at 220°C and bake for about 10 minutes (the cake should be crispy after baking).