Tomato Olive Poppy Seed Tart!

Rich and full of flavor! Prep time includes chilling time.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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

Directions

1. 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.
2. Add the measured water and work until the mixture forms a ball.
3. Knead lightly.
4. 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.
5. Prick the pastry base all over with a fork.
6. Chill for 30 minutes.
7. Heat the oil in a pan, add the onions and garlic, and cook gently for 3-5 minutes, until soft.
8. Add the tomatoes, tomato paste, basil, and sugar.
9. Season to taste and bring to a boil.
10. Boil for 5-7 minutes, until thick.
11. Leave to cool slightly.
12. Bake the poppy-seed tart base in a 425* oven for 15 minutes.
13. Spread the tomato mixture over the tart base, sprinkle with the grated cheese and olives, and bake for 15-20 minutes.
14. Serve hot or cold, sprinkled with basil.
15. Enjoy!