Tomato + Red Onion Tart
Did you know a lot of puff pastry available in the supermarket is actually dairy-free? As something very time consuming to make from scratch I think it's a great option to use, and you can make all manner of quick meals with it. For example, this tomato and red onion tart. The longest part of the recipe is probably caramelising the onions but is well worth it as it adds an extra sweet and tangy taste to the tart and goes brilliantly with the fresh, fruity tomatoes on top.
Vegetarian, Vegan, Dairy-free
Serves 4 | 1 hour
Ingredients:
1 large red onion, finely sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and black pepper
1 teaspoon dried mixed herbs
320 gram roll of dairy-free puff pastry
1/2 a jar of vegan green pesto
6 salad tomatoes, sliced
Handful of pine nuts (or other finely chopped nut)
Handful of fresh basil
Splash of plant-based milk
Method:
1) Start by heating your olive oil in a frying pan and add your onion.
2) Fry over a medium heat for about 10 minutes before adding in your balsamic vinegar, some salt and pepper and your mixed herbs.
3) Continue cooking the onions down for about another 15 minutes adding a little splash of water if they start to stick too much to the bottom of the pan.
4) Once they have become soft, jammy and are starting to caramelise, set aside to cool.
5) Line a large baking tray with parchment paper and roll out your puff pastry sheet.
6) Spread your pesto out over it followed by a layer of your caramelised onions.
7) Lay your tomatoes on top leaving about a 2cm gap around the edges.
8) Fold in the four corners and then fold the sides over the top of the edges of the tomatoes around the side of the tart to make a crust.
9) Sprinkle some salt and pepper over the tomatoes and brush the edges of the tart with a little plant milk.
10) Bake in the oven for 20 minutes.
11) Sprinkle over your pine nuts and tear your basil over it and place back in the oven for another 5-8 minutes until the tart is a dark golden colour at the edges and the pine nuts are lightly toasted.
12) Allow to cool at least 5 minutes before slicing and serving.
Additions and swaps: An alternative to caramelising the onions and cutting out some time in the recipe would be to use some kind of red onion chutney instead.
If you liked this recipe or decide to make it, let me know below! Feel free to tag me in any pictures on Instagram too @lily_inthekitchen . I’d love to see it.