Tomato and Thyme Tart and...My Bio-Age
Author: 
Recipe type: Tart
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A vegetarian tart that makes a delightful lunch or a light dinner.
Ingredients
  • 375g all butter puff pastry, thawed. (I used Careme)
  • 1 egg yolk
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 medium brown onions, sliced
  • 1 tbsp salted capers, rinsed
  • 500gms cherry tomatoes
  • 1 tspn vinocotto
  • 2 tbsp thyme leaves
  • 100g goat's curd
  • 1 tbsp preserved lemon, finely chopped
Instructions
  1. Preheat oven to 150C (300F).
  2. Roll pastry until it fits into a baking tray lined with baking paper. Brush edges of pastry with lightly whisked egg yolk. Place in fridge for 30 minutes.
  3. Place 1 tbsp of the olive oil and all the butter into a heavy-based saucepan and melt butter over low heat. Add onions and stir. Put lid on saucepan and cook down the onions without browning for 20 minutes. Add capers and stir. Remove from heat and cool.
  4. Meanwhile, place tomatoes on a baking tray lined with baking paper. Drizzle with remaining olive oil and sprinkle over vinocotto. Sprinkle with half of the thyme. Place in oven for 30 minutes. Remove and set aside to cool.
  5. Increase oven temperature to 220C (430F).
  6. Remove pastry from fridge. Drain liquid from onion mixture and spread over the tart. Place in oven for 10 minutes. Reduce temperature to 200C (400F) and continue to cook for 20 minutes.
  7. Remove from oven and top with tomatoes, goat's curd, preserved lemon and remaining thyme. Return to oven for 5 minutes.
  8. Enjoy with a rocket salad or similar.
Recipe by Hotly Spiced at http://hotlyspiced.com/tomato-and-thyme-tart-and-my-bio-age/