Tomato tart
(COOK TIME: 60+ min)
Ingredients
-
1
tablespoon
olive oil
-
1
red onion, finely sliced
-
2
cloves
garlic, crushed
-
1
tablespoon
sugar
-
2
tablespoons
balsamic vinegar
-
salt and cracked black pepper
-
1/2
teaspoon
dried oregano
-
400
g
can Mutti Datterini Tomatoes
-
1 1/2
sheets butter puff pastry, just thawed
-
crumbled goats’ feta
-
leaves
fresh oregano
Tip: Serve with baby rocket.
Share the ingredient list
Tip: Serve with baby rocket.
Tomato tart: Method
- Heat oil in a medium frying pan. Add onion and cook 20 minutes over a medium/low heat until soft and lightly golden. Add garlic and cook for 1 minute longer. Add sugar and vinegar and cook stirring for 3 minutes.
- Add salt, pepper, oregano and undrained datterini tomatoes. Simmer for 10 to 15 minutes or until very thick, stirring occasionally. Set aside to cool.
- Meanwhile, preheat oven to 220°C. Lightly oil a 23cm round cake pan and line base with a circle of baking paper which extends 1 cm up the sides of the pan. Spread tomato mixture over the base.
- Cut pastry into 6 equal sized triangles. Place on top of tomato mixture. The pastry triangles will overlap. Tuck in pastry around edges. Use the point of a sharp knife to make 3 incisions through the pastry to allow for steam to escape. Bake on an upper oven shelf for 20 minutes or until pastry is golden brown.
- Remove tomato tart from oven and cover with a serving plate or board. Upturn to remove from pan. Top with goats’ feta and oregano leaves.
