Tomato, Basil & Onion Tart
Ingredients
- 375 grms Ready rolled puff pastry
- 1 beaten egg
- 4 Anchovy fillets. drained and chopped (if using salted. rinse and dry on paper towel)
- 8 Pitted black olives. halved
- 750 grms Cherry Tomatoes. halved
- 2 tspns Finely chopped fresh thyme
- Little olive oil for drizzling
- Salt and fresh ground black pepper to season
- 1 tbspn Olive Oil
- 50 grms unsalted butter
- 500 grms Onion finely chopped
- 1 garlic clove finely chopped
- 1 tspn Fresh thyme. finely chopped
Accompaniment
SponsoredGehring Niersteiner Riesling
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Method
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1
1. To make onion marmalade, heat olive oil and butter in pan, add onions, garlic and thyme, cook on a medium heat for 45 minutes, stirring occasionally until onions are golden and caramelised. (Should be a thick jam-like consistency). Allow to cool
2. Preheat oven to 190 degrees C.
3. Unroll pastry and lay onto a large non-stick baking sheet. Mark out a border about half an inch wide, taking care not to cut right through. Brush beaten egg around the border and prick the inside all over.
4. Spread onion marmalade evenly up to the border.
5. Dot anchovies and olives over the marmalade, arrange tomatoes cut side up. Sprinkle over chopped thyme, season with salt and pepper and drizzle over a little olive oil.
6. Bake for 35 minutes until cooked and risen.
7. Sprinkle the shredded basil leaves over, serve hot or cold.
Chef's Tips
Try serving this with a nice green salad and a glass of chilled Italian white wine.
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