I first came across this recipe about five years ago now and it still remains a favourite of mine. It’s relatively easy to make, not to mention surprisingly tasty, and makes a great light meal when served with a simple, fresh green salad.
And so with this in mind, it was the perfect dish to serve today, especially since it gave me an excuse to use these gorgeous heirloom and plum tomatoes I bought at the grocers yesterday.
Hopefully you’re tempted to give this a try. I promise you won’t be disappointed. And, with summer well on the way, there is soon to be an abundance of gorgeous tomatoes to choose from!
- • Shortcrust pastry (allow at least an extra 20 min if making own)
- • 2 tbsp olive oil
- • 2 red onions, finely sliced
- • 2 cloves garlic, crushed
- • 2 tbsp muscovado sugar
- • 2 sprigs of rosemary, leaves picked and chopped
- • 200ml crème fraiche
- • 1 egg yolk
- • 1 egg, beaten
- • 600g tomatoes (baby heirloom, plum and / or cherry) – halve 300g and leave the remainder whole
- • kosher salt & freshly ground pepper
- • Preheat over to 200°C.
- • On a floured surface, roll out pastry. Transfer to a 23 cm round tart tin and prick base with fork.
- • Line pastry with baking paper and cover with baking beans (or if you don’t have any, lentils or rice should work).
- • Bake the pastry for 10 min with paper and beans. Remove both and return base to oven for a further 10 min (or until golden). Then lightly brush with the beaten egg and return to oven for another 5 min.
- • If you’re good at multi-tasking, you can start on the filling once you’ve put the pastry in the oven. If not, make a start once it’s baked, but allow extra time.
- • For the filing, heat the oil in a frying pan over a medium heat. Add the sliced onions, cover and cook for 10 min, stirring occasionally, until softened.
- • Add the garlic, muscovado sugar and rosemary. Increase heat and cook uncovered for approx. 10 min, stirring occasionally, until golden.
- • Season to taste, cool slightly, then spread evenly onto the pastry base.
- • Combine the crème fraiche and egg yolk, season, and pour over the onions.
- • Now add the tomatoes and drizzle with a little extra oil.
- • Bake for 25-30 minutes or until it starts to turn golden and the filling has set.
- • Serve warm, or allow to cool.