Tomato Tart

We might have just kicked off Autumn, but the tomatoes are still coming out of the veggie patch in great hoards. We were given some enormous and juicy beasts from our friend with an epic patch, so I used them to make this tart. Tomatoes really are the epitome of summer and there’s something so comforting about tomatoes warm from the sun. This sweet and salty tart is a simple celebration of the humble tommy!

Puffy Pastry x 1-2 sheets
Butter x 40g
Olive oil
Brown onion x 1
Red onion x 1
Garlic cloves x 4, finely sliced
Balsamic Vinegar x 1 tbs
White sugar x 3 tsp
Oregano x 1 tsp
S&P
Tomatoes x 6
Capers x 2 tsp
Basil leaves to serve

 Line a loose bottomed tart tin* with puff pastry and preheat the oven to 200C (fan forced).
Finely slice both onions.
In a frying pan over medium heat, melt the butter. Add a dash of olive oil and the onions.
Reduce the heat to low and cook the onions until soft and just starting to brown. Add the garlic, balsamic vinegar, sugar, oregano and S&P and cook for another few minutes until caramelised.
Spread the onion mixture over the bottom of the pastry.
Thickly slice the tomatoes and spread them evenly over the top of the onions in a circular pattern, slightly overlapping each layer.
Sprinkle with the capers and a pinch of sea salt. Drizzle with a flourish of olive oil!
Bake in the preheated oven for approx. 40 minutes until tomatoes are cooked and pastry has puffed!
Serve warm with basil leaves scattered over the top, a crunchy green salad (peppery rocket with shaved parmesan is best) and a small blob of Spicy Green Sauce.

I used medium sized tomatoes, but obviously adjust your quantity for the enormous oxhearts that might have come straight from your veg patch!

 * This comes with a warning! Be careful! I burnt my arm really badly last year making this tart, by not having a proper hold of my loose bottomed tin. I recommend sitting your tart tin on another baking tray for cooking.