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Serves: 6-8
Preparation time: approximately 1 hour
Oven temperature: 220°C (tomatoes) and 200°C (tart)
Baking time: 25-30 minutes
- 8-10 ripe Rosa or plum tomatoes
- olive oil
- salt and freshly ground black pepper, to taste
- 45 ml butter
- 3 medium onions, chopped
- 30 ml fennel seeds or fresh thyme
- 1 red chilli, chopped
- 3 garlic cloves, chopped
- 180 ml sugar
- 25 ml water
- sun-dried tomatoes in vinaigrette, drained
- puff pastry
- fresh basil (for garnishing)
- Parmesan shavings (for garnishing)
1 Preheat the oven to 220°C. Line a baking sheet with baking paper. Halve the tomatoes lengthways and combine them with the olive oil in a mixing bowl until thoroughly coated in oil. Place the tomatoes on the baking tray and season with salt and freshly ground black pepper. Roast for approximately 35-45 minutes until they are soft and starting to change colour. Remove from the oven and allow to cool. Heat the butter and sauté the onions over a low heat until soft (this will take approximately 20 minutes). Add the fennel seeds, chilli and garlic and stir through. Allow to cool.
2 Pour the sugar into a heavy-based saucepan and heat it gently, without adding water. Don’t stir the sugar but you can shake the saucepan occasionally to ensure even heating. Once the sugar has melted and caramelised add the water (be careful as it will sizzle and spit). Cover the bottom of a heatproof quiche or flan dish with the syrup – work quickly because the syrup sets fast.
3 Place the tomatoes, skin side down, onto the syrup – work carefully, as they will form the top of the tart. Press the sun-dried tomatoes into the gaps between the tomatoes.
4 Place the onions on top of the tomatoes.
5 Cover the tomatoes and onion with a circle of puff pastry, which should be slightly larger than the dish. Trim the edges, or fold them into the sides of the dish. Bake the tart in a preheated oven (200°C) for approximately 25-30 minutes or until the dough has risen and is golden brown.
To serve: Place a serving dish upside down over the quiche or flan dish and turn it over. Garnish the tart with fresh basil leaves and shavings of Parmesan cheese.
