ROASTED TOMATO AND ONION TART

This is a simple but very tasty tart that is quick to make and as cheap as you like.  Whatever variations you decide to try, just remember not to over do the toppings.  Like a good pizza, the base needs to cook as well and if you overload the top you'll get a soggy bottom - and no one likes a soggy bottom.


Serves 4 to 6 – in about 1 hr

• 10 small Tomatoes, halved
• Olive Oil
• 2 small red Onions, peeled and sliced into thin segments
• 500g block of ready-made (all Butter) Puff Pastry
• 50g of Italian hard cheese, grated (Parmesan, Pecorino, Gran Padano etc)
• 1 tbsp of Dijon Mustard
• 2 tbsp of Mascarpone (or full fat Cream Cheese)
• 2 cloves of Garlic, peeled and thinly sliced
• 2 tbsp of fresh Thyme leaves, chopped
• 1 small Egg, beaten – to glaze tart edges.

Step by Step.
Heat oven to 200C/Fan 180C.

Line a baking tray with a sheet of baking parchment.

Sprinkle sea salt on the cut surfaces of the tomatoes and drizzle with olive oil then place them cut side down onto the baking tray.  Add the onion segments and drizzle with oil and sea salt.  Roast for about 10 mins then remove from over and carefully pinch the skins off the tomatoes whilst still hot.  Remove paper and tomatoes/onions from the tray and then leave to cool.  Discard the skins.

Roll out the pastry block to about the thickness of a £1 coin.  Sprinkle half the grated cheese over the pastry then fold in half.  Sprinkle all over with the rest of the grated cheese then re-roll to the same thickness as before.

Put a clean sheet of baking parchment onto the baking tray (make sure it is bigger than the rolled out pastry sheet) and then place pastry onto the baking tray.

With the tip of a sharp knife, score a border about 2cm from the edge of the pastry all the way around but without cutting right through.  This helps create an 'edge' to the finished tart.

Mix together the mustard and mascarpone and spread onto the pastry keeping inside the border.

Evenly spread the tomatoes and onions over the pastry.  Season with salt and pepper (to taste) and then sprinkle the garlic and thyme over it all.  Drizzle lightly all over with olive oil.

Glaze the edge of the tart with the beaten egg.

Bake in the oven for about 30 to 40 mins until pastry edges are puffed up, crispy and golden.

Remove from oven, let it cool slightly and then slice and serve with a dressed side salad.

Variations.

- Add a little extra cheese on top of the tart before baking.  Mozzarella or Blue Cheese work well.

- Use very thin, long slices of courgette instead of onions.  You won't have to pre-roast courgettes.
- Add anchovies for a real punch or sprinkle with capers for a wee punch.  Or use both - go crazy