ROASTED TOMATO & RED ONION TART

Preparation:  30-40mins + 30mins chilling
Cooking time: Bake 30mins + 20mins chilling pre-bake
Serves: 2-3 as a main meal

 

INGREDIENTS

Making the Pastry

  • 250g light spelt flour
  • 10g finely grated Grana Padano cheese, or similar such as parmesan
  • 170g unsalted butter, chilled and cut into cubes
  • A pinch of sea salt
  • 3-4 tablespoons of ice cold water
  • 1 egg (beaten for egg wash)

 

Making the Filling

  • Tomatoes (3 or 4 large, or 250g cherry tomatoes). Cut into slices, thin quarters or halved
  • 2 red onions. Sliced thinly
  • 1 tbsp creme fraiche
  • 30g Gruyere cheese, grated
  • A handful of fresh herbs (such as tarragon, basil or thyme)
  • 1 tsp Dijon mustard
  • 1 tbsp vegetable oil
  • Salt & pepper to taste

To Serve

  • 2 tbsp pine nuts (lightly toasted)
  • A handful of micro greens or cress

  

METHOD

Pastry by hand:

Add the flour to a large bowl along with the cubed butter and a pinch of salt.

Rub the butter into the flour with fingertips until it resembles breadcrumbs, trying not to overwork the pastry.

Add the parmesan cheese to the bowl, carefully mixing it through.

Add 1-2 tablespoons of chilled (or iced) water to the pastry and using a round-bladed knife in a cutting motion, mix until incorporated and the mixture begins to hold together.

Add a little more water if necessary until a soft dough has formed.

Pastry using a food processor:

Add the flour, cubed butter, salt and parmesan and blitz until the mix resembles breadcrumbs.

With the machine still running, slowly add the chilled water through the top until the mixture forms a dough.


Place the dough on a sheet of baking paper and flatten it slightly into a disc shape. Then wrap it with the baking paper and place in the fridge to chill for approximately 30 minutes.

Tomato Filling:

Heat the oil in a large pan and add the red onion slices. Cook gently for approximately 5 minutes until the onion softens.

Mix the creme fraiche and mustard together in a small bowl and, once combined, add to the pan of red onion. Gently stir over a very low heat for approximately 1-2 minutes. Remove from the heat and leave to cool slightly in a separate bowl.

Santoku Knife

Preheat the oven to 180 °C.

Now take the chilled dough out of the fridge and unwrap, leaving the baking paper underneath. Sprinkle some flour on top and roll the dough out into a rough circle shape approximately 1⁄4 inch thick.

Spoon the red onion mixture into the centre of the pastry circle, leaving a clear border of approximately 3 inches around the outside of the pastry. Then scatter the gruyere cheese over the red onion mixture and top with the tomato slices and wedges, taking care not to overload.

Create a crusted edge on the tart by rolling up the edges of the pastry, twisting and pinching as you go. Ensure any holes or tears in the pastry are filled before brushing egg wash over the pastry edge.

Place tart with baking paper beneath onto a baking tray and for best results, chill again in the fridge for 20 minutes prior to baking.

Bake in the preheated oven for approximately 30 minutes or until the pastry is golden and cooked.

Serve the tart warm or cold with a garnish of fresh herbs and a sprinkling toasted pine nuts and micro greens or cress.

 Tomato Tart Served Up

 NOTES

  • 150g wholemeal flour and 100g plain flour can be substituted for the spelt flour.
  • For convenience, the dough can be made ahead of time and stored in the fridge for a few days prior to making the tart. Alternatively, it can be stored in the freezer for a later date provided it is well wrapped.
  • Cheddar cheese can be used instead of Gruyere.
  • Instead of one large tart, this recipe can be used to make smaller individual tarts simply by dividing the dough into smaller pieces first.
  • Leftover tart should be wrapped in tin foil and will keep in the fridge for up to 2 days.

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