Summer Tomato Tart
Being bang in the middle of tomato season nothing is more appropriate than this Summer Tomato Tart. That and being lured/forced in to buying tomatoes at my local vegetable shop. Although now I’m glad I was. The tomatoes really speak for themselves in this recipe and are just divine against the caramelised onion and pastry case. If time is short, simply use a pre-rolled sheet instead of making your own – this way it becomes super easy to prepare. Otherwise follow my recipe below. I’ve used wholemeal flour which I find doesn’t “puff” as much as plain flour but I don’t find that matters for this. Plus it’s healthier and tastes great against the sweet filling.
For the puff pastry:
1 puff pastry sheet OR the below if you are making your own:
300g wholemeal flour
1 1/2 tsp salt
250g butter, softened
150ml ice cold water
For the Tart filling:
2 tbsp butter
5 tbsp water
2 tbsp sugar
2 red onions, sliced
1 pound tomatoes, cherry, grape or vine
Large handful fresh basil leaves
Salad flowers for garnish, optional
1. Preheat oven to 350 degrees
2. Make the puff pastry. (If you are using a pre made roll skip to step 5). Whisk together 200g flour with 1tsp salt, slowly adding and whisking in 100ml of water followed by 100g of butter. If too sticky, add more flour, too dry, more water.
3. Over a floured surface, kneed the dough for about 5 mins, it should become more elastic and smoother in appearance. Bring back to a ball and slice through the top with a sharp knife. Cover with cling film and leave in the fridge for 20mins. Next is the second step to the pastry.
4. Whisk together the remaining pastry ingredients then kneed until a smooth-ish ball is formed. Cover with cling film and leave in the fridge for 20mins. Now you can get on with the rest of the tarte.
5. Heat 1tbsp butter over a medium heat. Add onions, 1 tsp sugar, 1tbsp water and stir occasionally until the onions have caramelised. This could take up to 15mins. Once you get there, transfer them to a bowl.
6. In an oven-proof frying pan heat the remaining sugar and water until it starts to turn brown. Now add the tomatoes, scattering the cooked onions around. Season with salt and pepper and remove from the heat.
7. By now the pastry should be ready to construct (if using a pre-rolled sheet skip this step). Take the pastry with the slit down the middle and roll until flat. Place the buttery dough ball in the middle and completely wrap up with the pastry sheet. With a rolling pin batter the pastry until flat, then roll out to a flat rectangle. Fold the pastry from each side into the centre and roll out again – repeating this step a few times.
8. Roll the pastry to about half a cm in thickness, then cut a circle as big as the largest width of your frying pan. Place this over the tarte filling, ensuing the pastry edges are tucked in and completely cover everything. Slit the top several times with a knife.
9. Transfer to the oven and cook for about 30 minutes, the top should become golden in colour.
10. To remove the tarte, simply turn the pan upside down over a serving dish. Now wedge the basil leaves between the tomatoes and you are ready to serve.