Tomato & Onion Jam Tart Recipe

Name: Tomato & Onion Jam Tart
Prep time: 20 min
Cook time: 1 h
Total time: 21 min
Yield: 8
Ingredients: 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

Soy-free option

Nut-free option

Budget friendly

Freshly Picked

Easy peasy

Entertaining

Main meals

Soy-free option

Nut-free option

Budget friendly

Freshly Picked

Easy peasy

Entertaining

Main meals

A round tart on a plate with a slice taken out, sitting on a smaller plate next to it. The top is decorated colourfully with tomato and leaves of basil.

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

Share this recipe

Directions

20 mins to prep

1 hour to cook

Step 1

Place the onions and olive oil in a heavy-based pan with salt and cook until the onions start to brown.
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.
Step 3

Preheat the oven to 180°C.
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.
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.
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.
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.
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.