" I love a delicious tart filled with veggies and caramelised onions. This one is really simple to make with delicious, soft sticky onions, roasted tomatoes and thyme. The pastry is shop bought, I found a gluten free, vegan option, however any shortcrust pastry will work perfectly. I love this tart with a simple green salad and vinaigrette, or you could serve alongside a delicious warm salad or roasted vegetables. The best part is the leftovers the next day, you will have plenty to take with you for a packed lunch, delicious!'
Tomato & Caramelised Onion Tart
Shortcrust Pastry Ready Made (Gluten free if preferred)
400ml crème fraiche
4 Tbsp of Ricotta Cheese
Salt and pepper
1 Red onion
1 punnet of cherry tomatoes
3 Tbsp of sundried tomatoes
Sprigs of Thyme
3 Tbsp of olive oil
1 Tsp of coconut sugar
1 tsp of red wine vinegar
Salt and Pepper
First pre-heat the oven to 180 degrees.
Slice the red onion into thin strips and place into a non-stick pan with some olive oil, salt, red wine vinegar and coconut sugar. Sautee the onions on a medium heat until they are caramelised and soft. Remove the onions from the pan and place into a separate bowl, add the tomatoes with a dash of olive oil, salt and pepper to the pan and gently heat until the tomatoes are soft.
In a mixing bowl crack, the eggs and stir through gently the crème fraiche, ricotta, salt and pepper and leave on the side.
Roll out your pastry with a rolling pin and some flour. You can use a long rectangular tart/quiche tin or a round one depending on what you prefer. Place the pastry into the tart tin and press around the edges using your thumb. Prick the pastry with a fork and place into the oven for 10 minutes.
Remove the pastry from the oven and fill with the egg and ricotta mixture. Then place the caramelised onions, tomatoes, sundried tomatoes and scatter the thyme leaves on top.
Place the tart into the oven and bake for around 30 minutes to 45 minutes depending on your oven’s temperature. The filling should be firm and the tart lightly golden in colour.
Remove the tart from the oven, slice and serve with a delicious green salad! Enjoy!