Prep 40 mins
Cook 30 mins
Rich and full of flavor! Prep time includes chilling time.
- 3 tablespoons olive oil
- 2 large onions, coarsely chopped
- 3 cloves garlic, crushed
- 13 ounces canned chopped tomatoes
- 1⁄2 cup tomato paste
- 2 teaspoons chopped fresh basil
- 1 teaspoon sugar
- 1 cup grated mozzarella cheese
- 3⁄4 cup pitted black olives
- shredded fresh basil (to garnish)
Poppy Seed Base
- 2 cups all-purpose flour
- 1⁄4 lb butter (1 stick)
- 1⁄2 cup poppy seed
- 1 tablespoon packed dark brown sugar
- salt and black pepper
- 1⁄4 cup cold water
- Make the poppy seed base: Work the flour, butter, poppy seeds, dark brown sugar, and salt and pepper to taste in a food processor until the mixture resembles fine bread crumbs.
- Add the measured water and work until the mixture forms a ball.
- Knead lightly.
- Shape the base by rolling out the pastry into a 12" round on a baking sheet, then pinch the edge to form a small rim.
- Prick the pastry base all over with a fork.
- Chill for 30 minutes.
- Heat the oil in a pan, add the onions and garlic, and cook gently for 3-5 minutes, until soft.
- Add the tomatoes, tomato paste, basil, and sugar.
- Season to taste and bring to a boil.
- Boil for 5-7 minutes, until thick.
- Leave to cool slightly.
- Bake the poppy-seed tart base in a 425* oven for 15 minutes.
- Spread the tomato mixture over the tart base, sprinkle with the grated cheese and olives, and bake for 15-20 minutes.
- Serve hot or cold, sprinkled with basil.
O-U-T-S-T-A-N-D-I-N-G!!!!!!! Simply outstanding. This is truly worth the effort of making the topping and the base. We followed the recipe step by step. I cannot say enough about this amazing tart other than the steps were so easy to follow. I highly recommend this dish. A pizza has nothing on this tart. The fresh basil sprinkled on just before serving is a winner. This tart really assaults the taste buds in the most wonderful way. Words that come to mind to describe this dish is rustic, full bodied, rich with a burst of freshness from the basil. The poppy seeds in the base is a stunner. Next time I cook this tart, I am going to see if some slices of goats cheese to sit of the top of the mozzarella cheese will add to the flavour. This recipe is a REAL keeper. Thank you Sharon123 for sharing with us at Zaar. And you know what, if this recipe does not reach No.1 for the most reviewed recipe, I'll eat my hat.!!
This was good but I must be honest & say that we prefer pizza! Although I followed the instructions exactly, I used Spanish onions which are fairly sweet so I omitted the sugar. Thanx Sharon!