Tarte Provençale

Although originating in Provence, this tarte is quite loved all over France. Especially in summer when the simple tomato tarte is baked to be served as an appetizer or, on hotter days, even as a simple dinner dish served with salad. And a glass of fresh rosé.

250 g puff pastry or pâte brisée

filling:
15 ml mild extra virgin olive oil
60 g onion, thinly sliced
3 garlic cloves, thinly sliced
1 tbsp fresh thyme leaves
600 g large tomatoes
1 tbsp tomato paste
1 tsp dried oregano
50 g grilled and peeled paprika
30 g black Nyons olives
6 anchovies
sea salt to taste
freshly ground pepper to taste

In a pan, add oil, onion, garlic, and thyme. Add salt and sauté for 20 minutes until soft but not brown.

In the meantime, peel off the skins from tomatoes. Sometimes, it is easy with the larger tomatoes just like that. If not, boil water. Cut a small cross in the middle of each tomato, dip it in boiling water for 10 seconds, and then transfer it to cold water immediately. When cooled, peel off the skin. Cut them into medium-sized pieces.

Add the paste, tomatoes, and oregano to the pan and sauté for another 20 minutes over medium heat (I like to put a lid over it; otherwise, it splatters everywhere).

In the meantime, roll out the dough to about 25 cm in diameter. Prick with a fork and place in the fridge. You can lay it on a pan or in a tart pan.

When the tomatoes are ready, take them off and transfer them to another bowl to cool faster.

When tomatoes are almost cold, heat the oven 200 degrees hot. Place something heavy on the pastry (I like to put a pan on top) and bake for 15 minutes. Take the heavy thing off, and bake for additional 5 minutes. Take out. Spread over the filling, place paprika, anchovies, and olives on top, place them in the oven at the lowest level, and bake for 20-25 minutes until nicely done. I like to put my pastry either on the oven base or at a lower level, which helps to bake the pastry more.

Take out and serve either hot or cooled.