Caramelised onion & tomato tart
This savoury tart is as simple to make as it is satisfying to eat
Difficulty: Easy, 1 hour 30 minutes
400g ready-rolled puff pastry
30ml (2 tbsp) olive oil
2 large red onions, sliced
2.5ml (1/2 tsp) salt
15ml (1 tbsp) brown sugar
15ml (1 tbsp) balsamic vinegar
300g mixed tomatoes, halved
1 egg, lightly beaten
Fresh basil, to serve
1) Unroll the pastry onto a baking sheet lined with baking paper. Using a sharp knife, score a rectangle onto the pastry about 2cm from the edge. Prick with a fork all over the centre rectangle and freeze for 30 minutes.
2) Heat the oil in a pan and fry the onions and salt for 15-20 minutes, stirring occasionally. Add the sugar and balsamic vinegar and fry for a further 5-10 minutes, stirring occasionally, until caramelised.
3) Preheat the oven to 200°C.
4) Remove the pastry from the freezer and arrange the onions inside the border. Add the tomatoes, cut side up, and season to taste. Brush the edges of the pastry with egg wash and bake for 20-25 minutes until the pastry is crisp and risen and the tomatoes are soft. Serve topped with basil.