Oct 21, 2013

A French Inspired Tarte Flambee done Saba Style

  • 1/2 cup Crisco (vegetable Shortening)
  • 1 cup All-purpose Flour
  • 2 TBL whipped Egg
  • 1.5 Tablespoons Cold Water
  • 1 teaspoon White Vinegar
  • 1/3 teaspoon Salt


In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 1.5 tablespoons of cold water, 1 teaspoon of white vinegar and salt. Stir together gently until all of the ingredients are incorporated.

Form a ball out of the dough and place the dough into a large Ziploc bag. Using a rolling pin, slightly flatten the ball of dough (about ½ inch thick) to make rolling easier later. Seal the bag and place it in the freezer until you need it. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.

Preheat the oven to 218 C (or 425 F)  

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about the diameter of your  pan.

With a spatula, lift the dough carefully from the surface of the counter into the pan. Gently press the dough against the corner of the pan. Go around the pan spreading the dough to make a clean edge.

Place in the oven and bake for 10 minutes. Remove the parchment paper, brush with an egg wash and bake for another 10-15 minutes or until golden brown. Remove from the oven and allow it to cool on a wire rack.  

Once the tart has cooled layer the *toppings and cover the entire base if the tart starting with the caramelized onions, then the zaatar roasted tomatoes, evenly spaced dollops of creme fraiche, and chopped fresh parsley. 

  • Carmelized Onions
  • Zaatar Roasted Tomatoes
  • Creme Fraiche
  • Fresh Chopped Parsely  
Zaatar Roasted Tomato
1-2 tomatoes cut into 4 even slices
1-2 TBL Olive Oil
1-2 TBL Zaatar
pinch of sugar
pinch of salt and pepper

Pre-heat the oven to 200 C. 

Place the tomatoes on a baking sheet and drizzle with olive oil.  Sprinkle with sugar, salt, and pepper.  Lastly add a generous amount of zaatar to each.  Place in the oven and roast for 10-15 minutes. 

Caramelized Onions

1 Whole Onion (Brown)
1 TBL Butter


1 tsp Brown Sugar

Pinch of salt 

In a Medium sauce pan at a medium high temperature melt the butter, now add the EVOO and then the onions.  Cook for 1-2 minutes at this temperature, and add the brown sugar and a pinch of salt.  Reduce the heat and cook for about 20-30 minutes at a low temperature stirring frequently.  The onions will turn slightly brown and caramelize.

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