February 12, 2012

Provencal tarts for my travel fever


There is definitely travel fever in the air! We have finally booked our flights to Finland where we will have our wedding in June and to France for our honeymoon thereafter! These Provencal tarts are a perfect cure for the time being and the summery ingredients of tomatoes and basil keep me going until I get to taste the real flavours of France. 

The tarts might not look particularly pretty, but they are certainly full of flavour! I picked up a couple of kilos of gorgeously blush tomatoes and a big bunch of fragrant basil from the markets this morning and my whole kitchen smelled like summer when I was making these tarts! I love celebrating seasons with fresh produce and these tarts truly embrace the taste of summer!


Provencal tarts
(makes 4)

Crust

100g rolled oats
40g puffed brown rice
160g wholegrain spelt flour
1 teaspoon dried rosemary
pinch of salt
6 tablespoons olive oil
6 tablespoons water

Filling

1kg ripe tomatoes (peeled, seeded and chopped)
1 large red capsicum, chopped
1 tablespoon olive oil
1 brown onion, finely chopped
2 cloves of garlic, finely chopped
big handful (about 1 cup) fresh basil, chopped
1 tablespoon sherry vinegar (or red wine vinegar)

1. Heat a tablespoon of olive oil in a pan and add the onion. Cook for a few minutes, then add the garlic, capsicum, tomatoes and basil. Let simmer for 40-45 minutes or until the mixture has cooked down. Stir in a tablespoon of sherry vinegar and leave to cool.

2. Place the rolled oats and puffed brown rice in a food processor and grind into a coarse mixture. Combine the mixture with spelt flour, dried rosemary and a pinch of salt. Add olive oil and water and lightly knead the dough until it comes together. Divide the dough into 4 portions and spread evenly in greased tart pans (12cm each). Refrigerate the crusts for 10-15 minutes.

3. Preheat the oven to 180C. Bake the bases for 15 minutes, then fill each base with the tomato mixture. Continue to bake for a further 5 minutes. Leave to cool on a wire rack before serving.

12 comments:

  1. That picture of the tomatoes is amazing! Those tarts are great. I love the idea.

    Cheers,

    Rosa

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  2. Not pretty? Are you kidding sweetie?! so glad to hear about your plans<3

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  3. Ihana kuva! Ja herkullisen näköinen piirakka,nami!

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  4. Näyttää niin herkulliselta! Ja varmasti maistuu myös!!! Täytyy kokeilla!
    Ja hienoa kuulla hääsuunnitelmistanne Suomessa!

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  5. These look delicious :) so wonderfully fresh!

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  6. Maria this is such great news!
    And to imagine your wedding being in Finland at that precious and special time of the year. You'll have white nights and a fantastic & unique backdrop to your wedding. I am so happy for you!
    And then France.. wonderful!

    The tarts sound and look delicious. I am printing this recipe and will make it during the week. I am so needing inspiration right now!

    Lots of love from Sweden!

    x Charlotta

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  7. Nice! Your tarts are well timed - the Merinda tomatoes are just coming out here in the south of France. No better (and more romantic) country for a honeymoon. If you're coming to Monaco, give me a buzz!

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  8. I think the tart looks perfectly pretty and I would eat that in an instant! LOVE tomato and basil as a combo. Yay for the flights!

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  9. Wow, how nice to hear!
    And how nice to also just look at these tarts.. Looks delicious :)

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  10. How exciting! Can't wait to hear about your big day. Love the use of grains in your pastry, and tomatoes? Perfect to keep your skin nice and glowing for the big day.

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  11. I wish you happy wedding and happy honeymoon! And goodluck in France! Having lived there, I can tell you that it's an extreme challenging country if you're on a special diet (I'm gluten free) and I cannot imagine being vegan there unless I would choose accomodation with a kitchen and shop in a fairly big city with big supermarkets and health food stores. Recently we've been there and we managed to eat (at home) gluten free and vegetarian ( although we're not strict vegetarians and we're prepared to compromise, except on gluten).

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  12. Yum! These tarts look fantastic. I'm a sucker for tomato and basil tarts. The crust sounds great - love the addition of oats and brown rice. :)

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