This simple Onion And Tomato Tart makes use of store bought puff pastry and is a great, easy to make starter to serve at a dinner party.
For ready steady cook my starter was a simple onion tart. With my list of ingredients it seemed to me the obvious choice. It would also be the first time I was using the techniques involved with the puff pastry – and it really led on to my main course.
Onion and Tomato Tart
- 15 g butter *
- 15 mls olive oil *
- ½ onion, peeled and sliced
- 5 mls fructose *
- 2.5 mls cumin *
- 5 mls paprika *
- puff pastry
- fresh basil
- cherry tomatoes taken from a tin of cherry tomatoes - drained *
- Preheat the oven to 180° Celsius
- melt the butter in a frying pan and add the olive oil
- add the onions and the fructose and cook for 2 minutes
- then add the cumin and paprika and fry gently until the onions are completely cooked
- lay your puff pastry on a lined baking sheet
- make an incision around the edge, about 1/2cm in - making sure not to cut through to the bottom of the pastry
- using a fork prick the inner section of the pastry to ensure it does not puff
- layer the onions into the inner section
- then some torn basil
- add the cherry tomatoes (I will use more if I make it again)
- bake for 20 minutes
- serve and enjoy!
Ingredients for my Onion And Tomato Tart:
- Butter – I always use unsalted butter in my recipes if it is available in the shops. If not, be sure to keep in mind that you need to reduce the amount of salt you use in a recipe.
- Olive Oil – I only purchase extra virgin cold pressed oil and use this for all my recipes. I don’t buy the most expensive there is but I try to buy in bulk, in a tin to save money, and preserve the oil. If it smells rancid you need to throw it out. This could be due to exposure to sunlight.
- Onions – be sure to buy firm onions, with the paper intact. Store them at room temperature and when cutting try keeping the stem intact to prevent tears.
- Fructose – I am sucrose intolerant and use fructose in my recipes where possible. You can replace the fructose, gram for gram with sugar.
- Cumin – this ingredient is widely used in South Africa, especially by the Indian communities in their cooking. It is therefore easy to find both seeds and ground cumin. If you don’t use a lot of this in your cooking rather buy the seeds and grind fresh as you need to.
- Paprika – make sure your paprika has a nice red colour. And has a great scent. If not, toss it out. I use a variety of hot, sweet, smoked, depending on my mood.
- Puff pastry – not everyone is keen to make this from scratch. It takes a lot of effort and time and therefore store bought is OK in my opinion. Buy the best quality all butter pastry you can afford so that you are not disappointed in the puff.
- Basil – I grow an abundance of basil in my garden. The secret is to plant it where there is a lot of shelter and sunlight. Plant with tomatoes for companion planting. And nip the buds as they start to form to encourage spreading.
- Tinned tomatoes – my first choice is always cherry tomatoes as I feel I am getting more bang for my buck. My last choice is ready chopped tomatoes. But regardless, my choice is always a good quality tinned tomato brand as that ensures a good quality tomato.