We were in the local newsagency the other day, buying birthday cards (it appears that most people I know have birthdays at the end of January) and the cover of Feast Magazine (Issue 18) jumped out at me. It was a decidedly better photo of this tart.
It caught my eye because I have a few cherry tomatoes on hand. Instantly, I decided to make it. Later, when I got around to checking out the recipe, I was amazed to see that it served 12. That is a wee bit too much for Maus and me. Here is a ‘serves 2′ version.
The recipe is by Angela Nahas.
- 1 sheet of commercial puff pastry (25cm x 25cm)
- 1 egg, beaten with 2 tsp water, for egg wash
- about 100g caramelised onion
- olive oil
- 500g (2 punnets) cherry or grape tomatoes
- sage leaves
- Preheat oven to 210˚C.
- Put pastry in baking dish a little too small for it so it sits up the edges a bit.
- Brush pastry with egg wash, then bake for 20 minutes or until golden and puffed.
- Using a clean tea towel, lightly press down on centre of pastry to form an indentation in the middle.
- Spread the caramelised onion over the pastry, leaving a 2.5cm edge.
- Set aside to cool.
- Heat 1 tbs oil in a large frying pan over medium heat, add the tomatoes and cook, tossing as you do, for 3 minutes or until the skins blister.
- Arrange the tomatoes over the caramelised onion.
- Heat 1 tbs oil in the same pan. Add sage and cook for 1 minute or until lightly crisp. Drain then scatter over tomatoes.
- Return tart to oven and bake for 10 minutes or until heated through and tomatoes are softened.
- Serve with a green salad.
The recipe said to use commercial caramelised onion but we had some in the freezer which I had made earlier so we used that. Here is the recipe. It is fantastic. It is from the book, Theo & Co, The Search for the Perfect Pizza, by Theo Kalogeracos. The caramelised onions keep in the fridge for ages and freeze well.
- 20g butter
- 1 tbs olive oil
- 1 kg red onion, thinly sliced
- 500g raw brown sugar
- Melt butter and olive oil together in a non-stick saucepan.
- Add onion and sauté until soft and translucent and then add the sugar.
- Turn the heat down to very low and continue cooking, stirring occasionally, until the onions turn a golden brown.
It will take about 20 minutes. The end result should be a nice, thick, onion mixture, a bit like a sweet jam.