When I was little I hated tomatoes. I’d beg and plead with Mum to not put them in salads or on my sandwiches for school. If tomatoes ever managed to make it to my plate I would strategically pick around them and eat everything else. When she saw the plate, picked clean except for the tomatoes, Mum would try to convince me tomatoes were good for me and tasted great, but I would have none of it. Strangely enough though I would happily eat tomato sauce and tomato pasta sauces, but just not fresh tomatoes. For some reason, back then, I seemed to have an aversion to tomato seeds.
Fast forward to today and now I absolutely adore tomatoes. In fact I can’t get enough of them. So much so that I have sliced tomatoes lightly seasoned with salt and pepper on crackers for lunch every day.
This Caramelised Onion, Tomato and Basil tart is quick and easy and just the thing for a weeknight meal, or a lazy Sunday lunch, which is how we’ve enjoyed it several times. It’s a simple combination of puff pastry, caramelised onions and thinly sliced tomatoes and basil. I find using a mandolin the easiest way to slice the tomatoes evenly, but if you are a whizz with a knife you can certainly do this by hand. Speaking of knives don’t forget to enter my Scanpan Knife Giveaway which ends in 6 days.
Serve this Carmelised Onion, Tomato and Basil Tart with a salad or steamed green beans and you have a healthy satisfying lunch or dinner.
What food did you have an aversion to when you were young, and do you like it today?
| Caramelised Onion, Tomato and Basil Tart |
- 2 sheets of ready rolled, frozen puff pastry, partially thawed
- 3 large onions, peeled and chopped
- 4 large tomatoes, thinly sliced
- 2 tablespoons of basil, chopped
- 1 small clove of garlic, minced
- 1 tablespoon of olive oil
- 1 egg, beaten
- salt and pepper to taste
- Combine the tomato slices, basil, garlic and salt and pepper in a bowl and set aside to marinate.
- Place a large frying pan over a medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelised, remove the onions from the pan and set aside to cool.
- Preheat the oven to 210 degrees celsius (410 Farenheit) and line a baking tray with baking paper.
- Cut the sheets of pastry in half and trim 2cm from the borders of the pastry. Place the trimmed edges on top of the edges of the pastry to form a border and prick the center of the pastry with a fork 6 times being careful not to go all the way through.
- Brush the edges of the pastry with the beaten egg and bake in the oven for 5 minutes, or until lightly golden.
- Remove from the oven and press down the center of the pastry before topping with the caramelised onions and then the marinated tomato slices.
- Return to the oven and bake for 8 to 10 minutes, or until pastry is golden.
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{ 34 comments… read them below or add one }
Funny thing is I think I have that same aversion you had to the seeds, always scrape them out!
Sylvie @ Gourmande in the Kitchen recently posted..Chocolate Fig Tarts | Fresh Figs in Good Company
I don’t have an aversion to tomato seeds anymore.
It’s funny that you say you didn’t like tomatoes but enjoyed sauce etc. My grandmother and I are the same we can’t eat raw sliced tomato or it cooked in anything unless it is a pasta sauce or tomato sauce! I have never been able to convert I’m afraid maybe one day…. Never the less your cooking looks amazing.
Thanks Olly
I think the thing you need to convert someone who doesn’t like tomato is a beautiful vine ripened tomato. They taste so amazing and taste like real tomatoes 
That’s the opposite of my dad! He loves fresh tomatoes but hates tomato sauces, how funny…
I on the other hand adore tomatoes in all form, especially simple tarts like this one
It’s funny how many people have aversions to tomatoes. Not quite as many as those that have an aversion to brussel sprouts I think
Gorgeous tart Jennifer! Haha I was the same! I hated them in sandwiches because the bread (and it was that awful white sandwich loaf) would get so soggy that I’d have to throw it out! But now I adore them!
Lorraine @ Not Quite Nigella recently posted..Fresh Raspberry Marshmallows
I used to dislike tomatoes too when I was a kid. Now I can’t get enough of them. Your tart looks gorgeous!
Ellie | Gourmand Recipes recently posted..Pretzel Rolls
Thanks Ellie
I have exactly the same history with tomatoes!! I love everything about this tart. Looks amazing.
Katherine Martinelli recently posted..Mango Chicken with Coconut Rice
Thank you so much Katherine
As always, AH-MAZING photos dear! I’m literally drooling over my computer right now! Yum!
Marta (Princess Misia) recently posted..Vegetarian Soba Noodles
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I love tomatoes, too. I wasn’t completely averse to them as a kid, but I know I didn’t love them until I started growing my own garden and tasted some fresh off the plant. This tart looks like a perfect way to enjoy them.
Nicole@HeatOvenTo350 recently posted..Brown Butter Gnocchi with Spinach
You’re right Nicole
I think the key to enjoying tomatoes is a good tomato, not those horrible things from the supermarket that don’t actually taste like tomato.
Looks delicious, as usual! I hated onions, but now love them. Still can’t abide liver and onions, though.
Carole recently posted..Wall Drug–not just any drugstore
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And I’m with you, ewwww liver and onions.
Beautiful tart! I love this combination.
anh@anhsfoodblog.com recently posted..Matcha and white chocolate cookies. And the celebration of life.
Thanks Anh
That looks so light and fresh!! Perfect for brunch
Sneh | Cook Republic recently posted..Chocolate And Assam Tea Prune Brownies
Gorgeous looking tart. Now that we are in the midst of spring, I am dreaming of the summer days ahead and the bounty of tomatoes yet to come. I will definitely try your tart, though probably on an occasion when my partner isn’t around, since he won’t eat onions
Sue
Couscous & Consciousness recently posted..Chickpea, Feta & Coriander Salad
Thanks
I hope you enjoy the tart 
Love this! It looks so delicious! I use to hate mushrooms when I was younger but could now happily eat a whole bowl of them. I think my dad scarred me for life with the smell of them haha
Nic@diningwithastud recently posted..CafeIsh – Surry Hills
I didn’t like mushrooms much either when I was younger. Can’t get enough of them now though. It’s funny, mushrooms and tomatoes are now my two favourite foods.
Made this last night (my fruit and veg box for the week was delivered and I had lots of onions and tomatoes) and it was really nice. Not being vegetarian (though I do cook a lot of meatless meals), I changed it slightly and added prosciutto on top of the tomatoes and then some goats cheese just before serving, which worked well.
Thanks for the recipe.
Sounds like you made some delicious additions Sarah
I’m glad you enjoyed it 
What a tart, looks delicious. Beautiful combination!! love the photos
Thank you so much Ali
Looks delicious. Ive never had an aversion to tomatoes, only the kind you get in Woolworths.
tania@mykitchenstories.com.au recently posted..P plates and Elephants
Ahh yes, the kind you get from the supermarket are not good. They are like alien tomatoes because they don’t taste anything like a tomato.
Yummy tart Jennifer……I used to do the same to tomatoes in myy pizza. My mum would say I’m building a tomato garden as I would stack them up on the side of my plate. I tell my daughter that when she picks out green peppers now.
Sukaina recently posted..A Birthday Weekend in Ras al Khaimah, a New Life and a Banana Cake With Passion Fruit Cream Cheese Frosting
I used to hate tomatoes and their seeds when I was little – I found them so acidic and odd. But now I can’t get enough of them – in sauces, roasted, sliced, chopped, sun-dried…they are one of my all time favourite ingredients and this tart looks like the perfect showcase
thelittleloaf recently posted..Toffee popcorn cake with chocolate ganache & hidden ‘pop’
Your photos are soo amazing! I had made ones something similar but added some raddish and cucmber too
Now I am craving for it again.
Thank you so much Kankana, you are so sweet.