After all the bending and folding (and ironing) today, it’s no wonder I nearly forgot to post!
I really do take my hat off to all the real foodies out there who make their own puff pastry, but with some things, the quick fix is often the easiest.
I found a wonderful recipe in one of the little booklets which Woolies posts out from time to time, and so after the hustle and bustle of the month end hoards at the mall, this was just the thing to make for our supper last night:
Bill Granger’s Tomato and Onion Tart (as tweaked by Halfy who can never be bothered to read a recipe through)
| 2 T olive oil | 1 x 375 g packet puff pastry |
| 600g finely sliced onions | 25g finely grated parmesan cheese |
| 2 t soft brown sugar | 800g sliced mixed tomatoes |
| 1 T Balsamic vinegar | 3 T pitted olives |
| ½ t sea salt | Freshly ground black pepper |
Method:
- Preheat your oven to 220°C.
- Sweat the onions in the olive oil over a medium heat for 20 minutes.
- Add the sugar, balsamic vinegar, salt and pepper and continue to cook for another 5 minutes, or until the onions are soft and caramelised. Remove from the heat and allow to cool.
- Roll out the pastry to a 20 x 40 cm rectangle on a lightly floured surface.
- Trim the edges with a sharp knife and place on a lined baking tray.
- Score a 1 cm border along the edges of the pastry, taking care not to cut all the way through.
- Prick the pastry with a fork, and sprinkle the Parmesan within the scored edges.
- Place the onion on the pastry base, and arrange the tomato and olives on top of the onion.
- Bake for 20 to 25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and allow to rest for 5 minutes.
The original recipe called for the tart to be decorated with 2 large handfuls of rocket dressed in a little olive oil and lemon juice. Our rocket is still too small to be used, so I roughly tore up a generous handful of basil leaves, and scattered that over the top before serving.
I used nothing but Rosa tomatoes, sliced in half. I also omitted the olives, and used Pecorino cheese instead of the Parmesan as Woolies was all out of Parmesan (horror of horrors)!
The Tart's Tart
Filed under: Weekend Themes | Tagged: family, food | 4 Comments »
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