Cooking for vegetarian friends? Why not whip up this bright and beautiful tomato tart. It's a simple recipe that's quick to prepare, and won't have the carnivores at your table complaining.
- 2 x 375 g blocks puff pastry, at room temperature
- 1 egg, beaten with 2 tsp water
- 200 g store-bought caramelised onion
- 80 ml (⅓ cup) olive oil
- 7 x 250 g punnets red grape tomatoes
- 250 g punnet yellow grape tomatoes
- ⅓ cup sage leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need an oven tray (approximately 32 cm x 44 cm) with shallow sides.
Preheat oven to 210°C. Roll each pastry block out on a lightly floured work surface to 50 cm x 20 cm rectangles. Place side by side on a greased 32 cm x 44 cm oven tray, slightly overlapping in the centre, and ensuring pastry extends 2cm up the edge of the tray on all sides. Press overlapped section lightly to seal.
Brush pastry with egg wash, then bake for 20 minutes or until golden and puffed. Using a clean tea towel, lightly press down on centre of tart to form an indentation in the middle. Spread over caramelised onion. Cool.
Meanwhile, working in 3 batches, heat 1 tbsp oil in a large frying pan over medium heat, add one-third of the tomatoes and cook, tossing occasionally, for 3 minutes or until the skins blister. Tightly pack tomatoes on tart and cool.
Heat remaining 1 tbsp oil in the same pan. Add sage and cook for 1 minute or until lightly crisp. Drain on paper towel, then scatter over tomatoes. Return tart to oven and bake for 10 minutes or until heated through and tomatoes are softened. Serve.
Also written by Kirrily La Rosa and Wendy Quisumbing. Photography by Chris Chen.