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Late bloomers

20/2/2015

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Picture
By Jan Cheshire

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!

TOMATO & ONION TART
Serves 4

Ingredients
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).  

Method
  1. Heat oil in a frying pan over medium-low heat. 
  2. Add onions and a pinch of salt and cook, stirring occasionally, for 15 minutes or until light golden.
  3. Add sugar and season with salt and pepper. 
  4. Cook for 5 minutes. Set aside to cool.
  5. Preheat oven to 200°C and line two baking trays with baking paper. 
  6. Cut each puff pastry sheet in half. Layer 2 pastry halves together, pressing gently to secure them. Repeat with the remaining pastry halves. 
  7. 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.
  8. If using the goat’s cheese, spread about half a log on to the pastry rectangles
  9. Divide caramelised onions between pastry rectangles. Spread to the border. 
  10. Top with tomatoes, olives and basil. 
  11. Bake for 25-30 minutes, swapping trays over in oven after 15 minutes if necessary, until pastry is crisp, puffed and golden.
  12. Serve with a light green salad.
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