Dijon Mustard RusticTart

Crust Ingredients 4-6 tablespoons ice water Teaspoon salt ½ vegetable oil (I’m using Canola) Fondue Ingredients Chopped onion Chopped Tomatoes 4-5 if large & 8-10 if small 3-4 cloves of garlic 2 teaspoons salt 2 teaspoons sugar ( balances acidity in tomatoes) 1 teaspoon paprika (adds richness to the color) ½ teaspoon black pepper 2-4 teaspoons oregano (fresh or dry, give and take) 2 Tablespoons Thyme leaves (fresh or dry)

Topping (Do whatever you like, you can really customize it the way you want) 1-2 tablespoons Dijon Mustard (if it’s not available to you, you can use any kind of mustard. If you dislike mustard, you can make the tart without it. The Mustard does give a nice kick and richness to the flavor of the tart that’s all) 1/3 black olives (diced) 2 tablespoons Parmesan cheese ½ mozzarella cheese Method

1) Preheat oven to 400 degrees Fahrenheit 2) In a medium bowl mix flour and salt together 3) Using a fork Stir in the flour and mix until roughly incorporated 4) Mix in the ice water two tablespoons at a time, after you reach 4 tablespoons and your dough isn’t held together yet, add one tablespoon at a time. Use your hands and gently work dough, once the dough as come together, place it between two sheets of wax paper to ease the rolling process 5) With your rolling pin, roll out dough to appropriate pie plate size 6) Place dough in pie plate and press down corners, it your dough is a little too small make sure to roll it out some more instead of pulling and stretching it as that won’t work anyway because the dough always shrinks a bit when it cooks so to avoid having a crust smaller than the size that you desire, roll it out half an inch larger than desired size to ensure you will have the size that you want and have a bit more crust for an extra nibble 7) Once you press down the corners, poke holes in your crust with a fork to prevent cracking of the dough and ensuring that it cooks evenly and smoothly 8) Bake your in the 2nd rack of your oven, if you bake it at the very bottom it might burn from the bottom and still be doughy on top. Bake crust for 12-15 min at 400 degrees Fahrenheit, you will know when it is ready as soon as you notice the rims or edges of your crust a peachy very light brown color. This crust does not need to be golden brown. 9) Take out crust, let it cool and set it aside. Do Not remove it from the pan, just let it cool in there while you prepare your fondue

10. Sauté chopped onions on medium high heat with your vegetable oil, about 3-5 minutes stir in the chopped garlic and let the onions cook until their just translucent. Do not brown or caramelize these onions. 11. At this point, add in your chopped tomatoes and about 5-7 minutes after that add in your spices and let tomatoes cook same as the onions at medium high heat as well until they are loose and fondue has as little water as possible. Mixing it once in a while, but do not cover it, you want to decrease water retentions not increase it. 12. Once your mixture as thickened, turn down the heat to a minimum flame and at this point mix in the oregano and thyme leaves either dry or fresh. 13. Remove fondue from heat and scoop it onto a bowl where it can cool. Do not try assembling your tart if your fondue is hot because this will effect the flakiness of your crust and it won’t hold a nice firm shape once cooled and cut after it bakes. So please wait until both your crust and fondue are cooled down. 14. Once fondue has cooled, spread Dijon mustard in the bottom of your crust then spread your fondue and sprinkle desired toppings. I used parmesan and Mozzarella cheese and black olives 15. Once your tart is assembled, place it back into the oven just to grill the cheese once the cheese is grilled take it out, let it cool, cut & serve while it’s warm Bon Appetite! kiki emoticon If you have any questions about this recipe, please post them below & I’ll be more than happy to help Happy Cooking!