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Caramelised onion and roast tomato tart recipe

Retirement Living Lifestyle Wellbeing
11 June 2020

Serves: 6

Prep time 30 min

Cook time 1hr 20 min

This delicious tart will be a hit with your family and friends. Served best with your favourite salad or as a tasty entree.

Once baked, the pastry turns golden brown and the tomatoes are sweet and delicious.

Ingredients

Shortcrust pastry ingredients

 

250g plain flour

 

125g salted butter

 

100ml ice-cold water

Balsamic caramelised onion ingredients

 

1 large white onion

 

1 tablespoon brown sugar

 

1 teaspoon salt

 

30ml olive oil

Tart ingredients

 

3 ripe Roma tomatoes

 

1 basil sprig

 

100g mozzarella cheese

 

30ml olive oil

 

20g parmesan cheese

 

8 eggs

 

130ml cream

 

Sea salt

 

Cracked black pepper

Method

Pastry Method

Step 1. Chop butter into cubes, make sure the butter is cold. Place flour and butter into food processor and mix quickly until combined. Add ice-cold water if mixture is dry and mix in.

Do not over mix dough. Knead dough until smooth. Wrap dough in cling film in disc-type shape and refrigerate for 30 minutes.

Step 2. Preheat oven to 220°C/200°C fan-forced. Place a baking tray in oven. Lightly grease a 5cm-deep, 22cm (base), loosebased fluted flan tin. Roll pastry out between two sheets of baking paper until 2mm thick.

Line base and sides of prepared tin, trimming excess. Line pastry case with baking
paper. Fill with ceramic pie weights or uncooked rice. Place on baking tray. Bake for 20 minutes. Remove weights or rice and paper. Bake for a further five minutes or until pastry turns golden.

Balsamic caramelised onion method

Step 3. Slice onion thinly. Add 30ml of olive oil in a small saucepan then add onion and cook over a medium heat, add salt and stir until onion starts to colour. Add brown sugar and stir until sugar starts to caramelise. Add balsamic vinegar to mixture and cook until half has evaporated.

Put mixture aside to cool.

Tart method

Step 4. Cut each tomato lengthwise, into six wedges. Lay tomatoes on tray, drizzle with approximately 30ml olive oil and sprinkle with sea salt and cracked black pepper. Thinly shred/slice basil and sprinkle over tomato. Place tomatoes in a preheated oven at 200°C/180°C fan-forced for approximately 15 minutes. Take out and cool.

Step 5. Reduce oven temperature to 180°C/160°C fan-forced. Place tomatoes evenly into baked tart case and spread onion mixture over tomatoes. Whisk eggs and cream together in a bowl. Pour over tomato and onion mixture. Top with mozzarella and parmesan cheese. Bake for 45 minutes or
until set. Stand for five minutes. Serve with salad.

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