This recipe share contains the one the only, best fruit ever… drum roll… (Well maybe not ever but if you know me, I’m obsessed with this ingredient) Tomato!
For me, this tomato tart, teamed with caramelised onions, makes for the most perfect brunch or plate share when you are gathering at a friends and you don’t know what to bring or you want to impress or are just in need of a wickedly tasty meal. With all the colours of perfect reds and greens and the adding of those bursting flavours, It makes me wish I had one all to myself, right now. Oh wait, I do!
My best tips for making this tart is to use a variety or different organic tomatoes. 1 because non-organic tomatoes are sprayed heavily and number 2 put simply, they taste tenfold better when they are organic and you have a mix of tomato varieties.
The longer you roast your tomatoes at the start, the better the tart will keep/travel. If you don’t have time to roast your tomatoes until they are on the drier side then that’s OK, you’ll just need to eat the tart sooner rather than later as the juices from the tomatoes will soften the pastry.
So that in mind, I will tell you when I make this tart. Usually on home days. Those days where I know I’m going to be inside because I haven’t done my clothes washing for a week, the pantry is a chaotic mess and yep, I’m not going anywhere. So to make these days more pleasant I cook something in my oven for hours. The aromas of tomatoes roasting fill me with inspiration to get my chores done with mindfulness and care. As the longer and more precise in my cleaning, the longer my tomatoes get cook = the more perfect my tomato tart result.
My favourite vegan cheese for this is by a brand called The Vegan Dairy. The Persian feta is like no other. Find it here: https://thevegandairy.com.au/collections/products/products/persian-feta
Grease a 25cm tart or quiche tin (or an oven safe frying pan).
Halve all of the tomatoes and place on a lined baking tray cut side facing up. Sprinkle a pinch of coconut sugar, salt and pepper and roast in the oven at 200 degrees C for a minimum of 20 -30 minutes until blistered. Remove from the oven and set aside to cool. Note this is the quick method. If you have the time I recommend roasting the tomatoes on a low oven setting 80 degrees for a couple of hours so that they 'dry out' slightly. Check them every so often and adjust the oven lower or higher as needed.
While the tomatoes are cooling down prepare your caramelised onions by adding 2 tsp of olive or coconut oil into a saucepan along with the onions. Cook for 10 minutes before adding fresh oregano, balsamic vinegar And sugar. Allow to cook for a further 10 minutes until soft and sticky. Remove from the heat and allow to cool.
Assemble the tomatoes face side down on your greased tart or frying pan making sure there are no gaps. It's ok to overlap some! Now, scatter the onions evenly and crumble the feta over the top. Be as generous as you like!
Pre heat your oven to 200 degrees C.
Gently stretch the pastry so it's slightly bigger than your tin/frying pan and lay it over the mixture, firmly tucking in the sides. Take a pastry brush and a little more oil and brushy evenly to lightly coat the entire pastry.
Place your tart in the oven and allow to cook for 30 - 40 minutes until the pastry is nice and golden brown on top. Once ready, turn the oven off and open the oven door to allow the tart to cool down gently.
After 10 minutes of cooking, remove the tart and turn out onto a dish and garnish with extra feta, olives and leaves like spinach or rocket. Enjoy!
Ingredients
Directions
Grease a 25cm tart or quiche tin (or an oven safe frying pan).
Halve all of the tomatoes and place on a lined baking tray cut side facing up. Sprinkle a pinch of coconut sugar, salt and pepper and roast in the oven at 200 degrees C for a minimum of 20 -30 minutes until blistered. Remove from the oven and set aside to cool. Note this is the quick method. If you have the time I recommend roasting the tomatoes on a low oven setting 80 degrees for a couple of hours so that they 'dry out' slightly. Check them every so often and adjust the oven lower or higher as needed.
While the tomatoes are cooling down prepare your caramelised onions by adding 2 tsp of olive or coconut oil into a saucepan along with the onions. Cook for 10 minutes before adding fresh oregano, balsamic vinegar And sugar. Allow to cook for a further 10 minutes until soft and sticky. Remove from the heat and allow to cool.
Assemble the tomatoes face side down on your greased tart or frying pan making sure there are no gaps. It's ok to overlap some! Now, scatter the onions evenly and crumble the feta over the top. Be as generous as you like!
Pre heat your oven to 200 degrees C.
Gently stretch the pastry so it's slightly bigger than your tin/frying pan and lay it over the mixture, firmly tucking in the sides. Take a pastry brush and a little more oil and brushy evenly to lightly coat the entire pastry.
Place your tart in the oven and allow to cook for 30 - 40 minutes until the pastry is nice and golden brown on top. Once ready, turn the oven off and open the oven door to allow the tart to cool down gently.
After 10 minutes of cooking, remove the tart and turn out onto a dish and garnish with extra feta, olives and leaves like spinach or rocket. Enjoy!
