John Teeling
June 22, 2012 | Food | John Teeling

From The Kitchen At The Lookout


Individual Savory Tarts


Pate Brisee (Simple Pastry Dough)

2 ¼ cup flour

1 ½ teaspoon salt

1 cup cold butter cut into small pieces.

¼ to ½ ice water


    In a food processor combine flour and salt and pulse to mix for 10 seconds.  Add butter and mix until mixture becomes like rough sand.   Then add the water slowly while running the processor until  mixture becomes formed as dough.  Remove and separate into to balls, wrapped and refrigerate for  an hour.


Roll out dough and cut into 4” squares.  Grease a muffin tin and put dough into circles.


3lbs. tomato

1-Large onion

2 tbsp chopped fresh thyme

1 cup feta crumbles

½ cup chopped kalamata olives

1-egg, lightly beaten


In meantime:  350 degrees oven

Roast 3lbs. tomatoes with olive oil, salt and pepper in oven for an hour

Roast 1 large onion, sliced in ¼ strips with oil, salt and pepper until golden


Put onion tomato mixture into pastry, top with feta and thyme, then olives.


Bring points of dough together and brush with egg.


Bake 30 minutes , or until brown.

Pair with the 2009 Grenache or 2010 Marsanne.



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