Chile Potato Tart with Roasted Tomatoes and Garlic

Ingredients
1-1/2 lb. ripe red plum tomatoes, halved lengthwise and seeded
3 tbsp extra-virgin olive oil
4 whole garlic cloves, unpeeled
1 large red chile
1-1/2 tsp sea salt flakes
1 tbsp sugar
1 lb. waxy potatoes, boiled in their skins for 15 minutes, then peeled and sliced thinly
1-1/4 cups creme fraiche, lightly whipped and seasoned with:
salt
freshly ground black pepper
1-1/3 cups all-purpose flour
a pinch of salt
7 tbsp unsalted butter, diced
1/4 cup finely grated Parmesan cheese
1 red chile, seeded and very finely chopped (optional)
Preparation

To roast the tomatoes, lightly brush a baking tray with some of the olive oil and arrange the tomatoes
cut side up. Add the garlic and whole chile and sprinkle with the remaining olive oil.
Sprinkle the salt and sugar evenly over the tomatoes and bake in preheated oven at 350F. Remove
the garlic after 10 to 15 minutes: when soft, and squeeze the flesh into a bowl. Remove the chile after
15 to 20 minutes when the skin is blistered and slightly charred. Leave the tomatoes for 45 to 50
minutes until very soft and slightly charred. Cool the chile a little, then peel, seed, chop finely, and
add to the garlic. Scoop the tomato flesh into the bowl, discarding the skins. Mash the flesh with a
fork. Season to taste.
To make the pastry, sift the flour and salt into a bowl. Rub in the butter until the mixture resembles
fine crumbs. Stir in the Parmesan and chile, if using. Add enough cold water to make a firm dough,
then roll out on a lightly floured surface and use to line a greased, 10-inch fluted tart pan. Lightly
prick the base with a fork. Chill for 30 minutes, then line with foil and baking beans. Heat a baking
tray on the middle shelf of a preheated oven at 400F. Put the tart shell on the tray, bake for 10 to 15
minutes, then remove from the oven and remove the foil and beans. Increase the oven heat to 450F.
Spread the tomato mixture evenly on the tart base, then cover with concentric circles of potato slices.
Pour the creme frache over the potato. Bake for 8 to 10 minutes until the top is golden.

Yield: Serves 6
Cook Time: Prep Time: 30 minutes - Cook Time: 85 minutes