More Christmas morning baking. Made my favorite tomato and onion tart. Started with a basic butter pastry dough for a 12 inch tart.
It’s important to keep the dough cool and not over work. It’s OK if there are still bits of butter in the dough and it should have a nice marble look to it or the crust won’t bake nicely into a crisp tart crust.
To move the dough into the tart pan without tearing, roll the dough onto the rolling pin then move to the tart pan.
Add previously sauteed cooled onions, 2 cups Gruyere cheese and decorate with tomatoes and olives
Cook at 180 Degrees C for an hour and enjoy! 😀