This quick and simple tart features a tangy cheese and a sweet tomato taste and is a great way to liven up a lunchtime.
Ingredients:
3-4 onions, sliced
1 tbsp butter
Drizzle of olive oil
2 tsp sugar
2 thyme leaves
5 sage leaves
85g breadcrumbs
25g fresh parmesan or something similar
500g tomatoes, sliced (use several varieties for the best colours!)
You could use shop-bought pastry and add the cheese, or if you fancy making your own:
300g plain flour
100g cold butter, cubed
85g mature cheddar, cubed
1/2tsp salt
25g parmesan or something similar
You can grab your cheese from one of these producers and the rest of your ingredients from a farmshop or deli here.
Method:
If you’re making your own pastry, do this first, alternatively, if you are using a ready-made pastry, you can roll it out and leave it to the side.
If you’re making the pastry, put the flour, butter, cheddar and salt in a food processor. Pulse a few times until it all resembles bread crumbs. Measure 150ml of cold water and drizzle it into the pastry mix a little at a time until it comes together into a doughy ball. Remove from the food processor and wrap in clingfilm, leaving it to chill for an hour.
If you don’t have a food processor, you can always rub the ingredients together with your finger tips until it resembles breadcrumbs, then stir in water until dough forms.
While the pastry is resting, soften the onions in the butter and a drizzle of olive oil over a low heat. Stir in the sugar, and then shred the thyme and sage and add these in. Turn up the heat and cook for a few more minutes until golden and sticky. Set this aside and if you’re serving that day, preheat the oven to 200 degrees/ gas mark 6.
When ready, dust a work surface with flour and roll out the pastry into a rough circle.
Add the breadcrumbs and parmesan to the onion mix and stir through.
Leaving a border around the edge of the pastry circle, spread the onion mixture over and then chop up the tomatoes and arrange them on top. Roll up the edges around the filling and press firmly to help it retain its shape.
At this point, you can cover and leave in the fridge until ready to cook, or if you want to cook and serve straight away, drizzle with olive oil and bake for 25 minutes until crisp and golden. Serve warm with salad.
