Mutti Tomato Filetti, caramelised onion and goat cheese tart
Mutti Filetti slices are a perfect match for this tart. It brings the light sweetness of fresh tomatoes but without the need to pre-roast them. Sliced into beautiful fillets, they look as good as they taste. This type of cooking is effortless entertaining at its best.
Easy
Ingredients
-
1
400g can
Mutti Filetti Tomato Slices
-
2
tbsp
olive oil
-
1
kg
brown onions
(peeled, halved & thinly sliced)
-
4
sprigs
thyme
(leaves removed)
-
1
tbsp
brown sugar
-
1
400g sheet
frozen shortcrust pastry
(thawed)
-
100
g
goat's cheese
(crumbled into large pieces)
-
2
tbsp
balsamic vinegar
-
Fresh basil leaves & Witlof leaves
(to serve)
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Mutti Tomato Filetti, caramelised onion and goat cheese tart: Method
- Preheat oven to 200°C fan forced. Drain the Mutti tomato slices well, reserving a ¼ cup of the tomato juices. Set both aside.
- Heat the oil in a large frying pan over medium heat. Add the onions and thyme, cook, stirring occasionally, for 15 minutes or until golden. Add the sugar, season with salt and pepper and cook, stirring, for a further 8-10 minutes or until caramelised. Set aside to cool completely.
- Place the sheet of pastry on a lined baking tray. Spread caramelised onion over the pastry, leaving a 4cm border. Top with the Mutti tomato slices and goats cheese. Season with salt and pepper and fold in edges to partially enclose. Bake for 25-30 minutes or until the pastry is golden.
- Meanwhile, place the tinned tomato juice and the balsamic vinegar in a small saucepan over high heat and bring to the boil. Reduce for 2 minutes or until thickened. Remove from the heat to cool completely.
- Top the tart with the basil leaves and serve alongside some witlof leaves. Drizzle over the tomato and balsamic reduction.
