Serve this scrumptious show-off tart as a vegetarian main brunch dish or side dish.
- Portion size 6 servings
MethodIn bowl, stir together flour, salt and cayenne pepper. With pastry blender or 2 knives, cut in butter and shortening until mixture is in fine crumbs with a few larger pieces. Stirring with fork, pour in vinegar and enough of the water to make dough hold together. Press into disc; wrap in plastic wrap and refrigerate until chilled, at least 30 minutes.
Filling: In large saucepan of boiling salted water, cover and cook potatoes just until tender, about 20 minutes. Drain and let cool. Thinly slice crosswise; transfer to large bowl.
Meanwhile, cut tomatoes lengthwise into 1/2-inch (1 cm) thick slices; place on foil-lined rimmed baking sheet. Sprinkle with pinch each of the salt and pepper; broil, turning once, until slightly shrivelled and edges are blackened, about 10 minutes. Let cool.
Meanwhile, in skillet, heat oil over medium heat; cook onions, garlic, rosemary and remaining salt and pepper, stirring occasionally, until onions are golden, about 10 minutes. Add to potatoes along with Asiago cheese and all but 1 tbsp (15 mL) of the eggs; toss gently to combine.
On lightly floured surface, roll out pastry to 16-inch (40 cm) circle; place on pizza pan. Spread potato mixture over pastry, leaving 2-inch (5 cm) border uncovered. Arrange tomatoes on potato mixture; sprinkle with Parmesan cheese. Fold border over top, pleating to fit. Brush pastry with remaining egg.
Bake in bottom third of 400?F (200?C) oven until pastry is golden, 40 to 45 minutes. Let stand on rack for 10 minutes before cutting. (Make-ahead: Let cool. Cover and refrigerate for up to 6 hours. Rewarm before serving.)?
Nutritional facts Per serving: about
- Sodium 031 mg
- Protein 14 g
- Calories 544.0
- Total fat 34 g
- Saturated fat 16 g
- Total carbohydrate 46 g
- Iron 16.0
- Folate 25.0
- Calcium 24.0
- Vitamin A 25.0
- Vitamin C 27.0