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)
2 cups all-purpose flour
1/4 lb butter ( 1 stick)
1/2 cup poppy seeds
1 tablespoon packed dark brown sugar
salt and black pepper
1/4 cup cold water
Directions:
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.
Enjoy!
Servings: 6
Time preparation: 40 min.
Time total: 70 min.