OUR tomatoes have been very late this year, but they’re now beginning to ripen nicely. If you’re looking for something light for an evening meal or a lunch with friends, try this delicious tomato tart. It looks great too!
1/4 cup of olive oil
1 kilogram red onions, halved and thinly sliced
Pinch of salt
2 tablespoons brown sugar
2 sheets of frozen puff pastry, thawed
250 grams of cherry tomatoes (I used a mixture of cherry and regular tomatoes chopped into quarters)
1 cup of halved, pitted, black olives (optional)
1/2 cup of torn basil leaves
1 log of soft goat’s cheese or other soft cheese (optional).
- Heat oil in a frying pan over medium-low heat.
- Add onions and a pinch of salt and cook, stirring occasionally, for 15 minutes or until light golden.
- Add sugar and season with salt and pepper.
- Cook for 5 minutes. Set aside to cool.
- Preheat oven to 200°C and line two baking trays with baking paper.
- Cut each puff pastry sheet in half. Layer 2 pastry halves together, pressing gently to secure them. Repeat with the remaining pastry halves.
- Place pastry rectangles onto the prepared trays. With a knife, lightly score a 2cm border around pastry rectangles, but do not cut all the way through.
- If using the goat’s cheese, spread about half a log on to the pastry rectangles
- Divide caramelised onions between pastry rectangles. Spread to the border.
- Top with tomatoes, olives and basil.
- Bake for 25-30 minutes, swapping trays over in oven after 15 minutes if necessary, until pastry is crisp, puffed and golden.
- Serve with a light green salad.