Heirloom Tomato Tart

INGREDIENTS & METHOD FOR CARAMELISED ONIONS

500g Brown Onions (Peeled and thinly sliced)

30g Butter

30g Extra Virgin Olive Oil

3 g Salt

  • Heat the oil and butter in a heavy sauce pan.

  • Add the sliced onions and cook for a few minutes over high heat (5 minutes).

  • Once the onions start to brown add the salt and reduce the heat to low, allow to cook for a further 30 -45 minutes until deeply caramelized.

  • If the onions catch a little simply add a splash of water and deglaze the bottom of the pan, do this as necessary during the cooking process.

INGREDIENTS FOR TART

1 Sheet - Puff Pastry – (I used Careme Spelt Puff Pastry)

300g - Mixed Heirloom Tomatoes (We used Daniels Run Tomatoes - see Producers Story here)

100g Ricotta Cheese (or any other soft curd i.e Goat’s Curd, Straciatella, Cottage Cheese, etc)

Caramelised Onion (you will need to pre make this - see recipe above)

Fresh Oregano & Basil Leaves

Salt & Pepper

EVOO

METHOD:

Cut pastry to size - I used a small plate – place on a tray lined with baking paper, top with another piece of baking paper, place another baking tray on top (This keeps the pastry flat and prevents rising) and bake for 12 mins at 200 C.

*Drop the temperature to 170 C.

  • Spread the caramelised onions over the pastry, leaving a 1.5 cm edge

  • Slice tomatoes thinly (1cm slices), placed over the caramelised onions overlapping slightly, season with salt and pepper and return to the oven for a further 15 to 20 minutes, until the tomatoes are cooked and the pastry is crispy.

  • Allow to rest for 5 minutes before transferring to a serving plate and topping with the cheese, fresh herbs and a drizzle of EVOO.

  • Cut in slices to serve