No inspiration for a healthy meal? This tomato and onion tart will surprise you. Serve as a side dish or vegetarian main course.
Ingredients
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250 g Tomato Biscuits
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150 g Butter
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300 g onion
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200 g leeks
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4 tablespoons of olive oil
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2 cloves garlic
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600 g ripe raw tomatoes
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1 dessertspoon dried oregano
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basil
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30 g stoned black olives
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150 g mozzarella mini cheese
Preparation Method
- Preheat the oven to 180°C, circulating heat function with the bottom rack.
- Peel and thinly slice the onions in a pan. Do the same with the leeks. Add three tablespoons of olive oil and bring to a boil.
- Add the crushed garlic cloves and cook over moderate heat for 15 to 20 minutes, until the vegetables are soft and beginning to brown.
- Season with a teaspoon of fleur de sel and freshly ground pepper. Remove from the heat and leave to cool.
- Wash the tomatoes and slice them into 0.5 cm thick slices.
- Line a pie dish with the mixture of crushed biscuits and butter and fill with the onion and leek.
- Arrange the tomato slices in a rosette on top. Drizzle with the remaining olive oil, season with more freshly ground pepper, and sprinkle with the oregano.
- Bake in the oven for about 30 minutes.
- Sprinkle with the remaining flor de sal, fresh basil leaves, olives, and mini mozzarellas.
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