Heirloom Tomato Tart
This beautiful tomato tart is a true crowd pleaser! It has been shared with us by Gabrielle from Kitch'n Thyme. It’s summery, fresh and tastes delicious! The caramelised onions add so much delectable flavour to this tart! Bringing out the sweetness of the onions complements the sweetness of the heirloom tomatoes so perfectly. Gabrielle uses organic ingredients in her recipes where possible.
Recipe Tester Feedback: "A delicious tart beautifully combining the flavours of caramelised onions, cheese, tomatoes and basil and looked really pretty on the table too!" - Sue
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 1.5 hours
Cooking Time 25 minutes
Serves 6
Can be frozen
Ingredients
- Pastry:
- spelt flour - 100g, wholemeal
- spelt flour - 100g, white
- butter - 100g
- sea salt - 1/2 tsp
- water - 40g
- Filling:
- Saracino sheep cheese - 30g, or similar (e.g. Parmesan)
- olive oil - 2 Tbsp
- onions - 4 medium, brown, peeled and sliced thinly
- balsamic vinegar - 1 Tbsp
- rapadura sugar - 1 Tbsp
- eggs - 4
- sour cream - 60g
- milk - 60g
- sea salt - 1/2 tsp
- onion - 1/2 bunch, chives
- ricotta cheese - 100g, or feta cheese
- Topping:
- tomatoes - 250g, mixed heirloom, sliced
- fresh basil - to garnish
- salt - to taste
- pepper - to taste
- olive oil - to garnish
Method
Pastry:
- Place wholemeal flour (100g), white flour (100g), butter (100g), and salt (1/2 tsp) into the bowl. Process Speed 6 / 8-10 seconds until the mixture just resembles breadcrumbs.
- Add the water (40g) and knead. Closed Lid / Kneading Function / 10-20 seconds. Transfer the dough to a sheet of clingfilm, press together, cover in clingfilm, flatten and place into the fridge for 30 minutes to rest.
- Preheat the oven to 180C.
- Roll out the dough to approx. 3mm thickness and press into a large rectangular tart shell. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
- Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case.
Filling:
- Place the cheese (30g) into the bowl. Grate Speed 9 / 10 seconds. Set aside.
- To make the caramelised onions, heat the olive oil (2 Tbsp) in a pan and add the onions (4). Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar (1 Tbsp) and sugar (1 Tbsp) right at the end and stir to combine. Take off the heat and set aside.
- Place the eggs (4), sour cream (60g), milk (60g), salt (1/2 tsp) and chives (1/2 bunch) into the bowl. Mix Speed 4 / 10 seconds.
- To assemble, scatter the onions evenly over the base of the tart, follow with dollops of the ricotta (100g), pour over the egg mix and finish with the reserved grated cheese.
- Bake for 25 minutes or until just set. Let cool slightly.
Topping:
- Place the sliced tomatoes (250g) on top, mixing the colours.
- Top with fresh basil, sprinkle with salt and pepper, and generously drizzle with olive oil.
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