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?
- 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.