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Caramelised onion and roast tomato tart
Caramelised onion and roast tomato tart
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Impress with this vibrant tart as a standout lunch dish.
Ingredients:
  • 4 roma tomatoes, halved
  • 36.40 gm olive oil
  • 1kg brown onions, halved, thinly sliced
  • 16.00 gm brown sugar
  • 265g (1 3/4 cups) plain flour
  • 125g chilled butter, chopped
  • 1 egg yolk, lightly whisked
  • 60ml (1/4 cup) iced water
  • Plain flour, to dust
  • 50g goats cheese, crumbled into large pieces
  • Fresh basil leaves, to serve
Instructions:
  • Preheat the oven to 200°C and prepare 2 baking trays with non-stick baking paper. Arrange the tomatoes cut-side up on one of the trays. Drizzle with half of the oil and season with salt and pepper. Bake for 30-40 minutes until the tomatoes are soft.
  • Heat the rest of the oil in a large frying pan over medium heat. Sauté the onion, stirring occasionally, for 10-15 minutes until golden. Stir in the sugar and cook for 2-3 minutes until caramelized. Let it cool completely.
  • In a food processor, combine the flour and butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it until smooth. Shape it into a disc, wrap with plastic wrap, and chill in the fridge for 30 minutes.
  • On a floured surface, roll out the pastry into a 32cm disc. Transfer to the prepared baking tray. Spread caramelised onion over the pastry, leaving a 4cm border. Add tomato slices and goats cheese. Fold in the edges to partially cover the toppings. Bake until the pastry turns golden, about 35-40 minutes. Garnish with fresh basil before serving.

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