Recipe Tomato & Onion Jam Tart
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Sweet, caramelised onions and roasted tomatoes make for a mighty pairing in this droolworthy tart. It feels decadent to eat (some might say, ‘fancy shmancy’, in fact) — but it’s super easy to make, requiring only a touch of patience for your onions to caramelise!
You will need
Serves 8
- 2 sheets vegan shortcrust pastry
- 700 grams of assorted heirloom tomatoes (red, green, yellow, big and small – all are welcome!)
- 3 tablespoons hemp flour
For the onion jam:
- 30 ml olive oil
- 3 brown onions, sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 2 bay leaves
- 2 sprigs thyme
- Salt
To Serve:
- Pickled onions
- Plant-based feta
- 20 basil leaves
Recipe: Simon Toohey
Directions
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Step 1
Place the onions and olive oil in a heavy-based pan with salt and cook until the onions start to brown.
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Step 2
Add the balsamic vinegar, sugar, bay leaves and thyme and stir through, reducing the liquid until the onions are dark and sticky (about 15 minutes). Set aside.
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Step 3
Preheat the oven to 180°C.
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Step 4
Place the sheets of pastry into a tart tin where the bottom is removable. Poke the base a few times with a fork so the pastry doesn’t puff up too much while baking. Spoon in the hemp seed flour and tap the tin to spread evenly and knock out any clumps.
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Step 5
Cut the tomatoes in halves or quarters, or if they are grape-sized, leave them whole. Place them in the tin (cut sides up), on top of the hemp flour.
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Step 6
Finish off with spoonfuls of jammy caramelised onion, scattered between the tomatoes, and bake the tart in the oven for about 40–50 minutes.
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Step 7
Remove the tart from the oven and allow to cool. The hemp flour in the tart will soak up excess juice from the tomato and onion jam as it rests.
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Step 8
Season with salt and pepper and serve with a sprinkle of pickled onion (adds a nice pop of tang), plant-based feta dollops, and fresh basil leaves.
Recipe: Simon Toohey
