Milk
2 1/2 cups all-purpose flour
1 cup chopped fresh parsley
1 sprig of thyme
1/2 cup cold butter, cut into small pieces
1 egg
Salt and black pepper to taste
Stuffing
2 tablespoons unsalted butter, melted
2 onions, thinly sliced
3 tablespoons red wine vinegar
1 teaspoon grated ginger
1 bay leaf
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh thyme
20 cherry tomatoes
2 tablespoons chopped fresh basil leaves
1/2 cup grated cheddar cheese (coarsely grated)
Salt, olive oil, and black pepper to taste
Milk
2 1/2 cups all-purpose flour
1 cup chopped fresh parsley
1 sprig of thyme
1/2 cup cold butter, cut into small pieces
1 egg
Salt and black pepper to taste
Stuffing
2 tablespoons unsalted butter, melted
2 onions, thinly sliced
3 tablespoons red wine vinegar
1 teaspoon grated ginger
1 bay leaf
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh thyme
20 cherry tomatoes
2 tablespoons chopped fresh basil leaves
1/2 cup grated cheddar cheese (coarsely grated)
Salt, olive oil, and black pepper to taste
Milk: Mix the flour, parsley, and thyme
Add the butter in small pieces and work the mixture at room temperature until it forms a coarse crumb
Add the egg, salt, and black pepper
Work the mixture quickly to form a homogeneous dough
If necessary, add a little more flour
Wrap in plastic film and refrigerate for 30 minutes on average
Stuffing: Heat the butter and add the onions and salt
Cook until the onion is translucent, then add the red wine vinegar, grated ginger, bay leaf, parsley, thyme, and cherry tomatoes
Cook until the onion is tender
Season with salt and black pepper to taste
Let cool
Remove the dough from the refrigerator and roll it out with a rolling pin
Transfer the dough to a baking dish and line the bottom
Leave a little excess around the edges of the baking dish
Spread the onions, basil leaves, and grated cheese over the bottom of the tart
Arrange the cherry tomatoes on top
Season with salt and black pepper to taste
Drizzle with olive oil and fold the excess dough inwards towards the center
Bake in a medium-hot oven for approximately 40 minutes.
