I believe that even the simplest of ingredients, when combined together, can tantalize your taste buds! This Tomato and Caramelized Onion Tart is a classic example of it. Not only does it look colourful, it also tastes very delicious. If you are a vegetarian, you can omit the egg yolk and replace it with 4 tablespoons water.
Preparation time: 25 minutes
Cooking time: 40 minutes
For the caramelised onions
40 g Q.B.B Ghee
150 g onion, cut into thin wedges
5 g caster sugar
For the pastry
90 g Q.B.B Ghee
200 g self-raising flour
50 g finely grated parmesan cheese
Small handful of fresh thyme leaves or oregano leaves
1 egg yolk + 2 tablespoons of water
For the tomatoes
25 g Q.B.B Ghee
1 tablespoon cooking oil 1 teaspoon sugar
1 fat garlic clove, thinly sliced
300 g plum tomatoes, halved lengthwise
Several sprigs of fresh thyme or oregano leaves
300 g cherry tomatoes, halved
- To make the caramelized onions, heat the Q.B.B Ghee and oil in a frying pan until the Q.B.B Ghee has melted.
- Cook the onions over a medium heat for about 10 minutes, stirring often, until beautifully golden.
- Stir in the sugar and cook for a couple of minutes. Tip the onions and the juices into a bowl and set aside.
- Preheat the oven to 200°C/gas 6/fan 180°C.
- For the pastry, rub the Q.B.B Ghee into the flour to make fine crumbs. Stir in the parmesan, thyme or oregano and a pinch of salt. Add in the egg yolk and 2 tablespoons of cold water. Mix to make a dough. Wrap it with cling film.
- For the tomatoes, heat the Q.B.B Ghee and oil in a pan on the stove until it is quite hot.
- Stir in the sugar and garlic, and then put in the plum tomatoes, cut-side down, with a few thyme or oregano sprigs. Sizzle the tomatoes for no more than 1 minute.
- Place the semi-cooked tomatoes and the cherry tomatoes on a tart tin, lined with non-stick paper.
- Place the cooked onions on top and sprinkle with salt and pepper if desired.
- Roll out the pastry until it’s slightly bigger than the top of the tin. Lay it over the tomatoes and onions and tuck the excess dough down the sides of the tin.
- Bake on a baking sheet for 25 minutes, until golden. Cool for 5 minutes before placing a plate over the top of the pastry and upturning the tart onto it. Scatter with extra thyme or oregano and black pepper.