With an abundance of fresh tomatoes available this creamy ricotta filling and golden puff pastry crust tomato and red onion tart is an easy crowd-pleaser.
INGREDIENTS
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3 medium vine-ripened tomatoes, thinly sliced
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1 large sprig fresh basil
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2 tablespoons red wine vinegar
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2 tablespoons extra virgin olive oil
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2 large red onions, halved, thinly sliced
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2 tablespoons brown sugar
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4 sheets frozen puff pastry, partially thawed
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1 egg, lightly beaten
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375g smooth ricotta
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1 tablespoon chopped fresh oregano
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1 tablespoon chopped fresh basil leaves, plus extra leaves to serve
METHOD
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Step 1Place thinly sliced tomato in a glass or ceramic bowl. Add basil sprig and vinegar. Turn tomato to coat. Set aside for 30 minutes.
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Step 2Meanwhile, heat 1/2 the oil in a large frying pan over medium heat. Cook onion, stirring occasionally, for 10 minutes or until softened. Add sugar. Cook, stirring, for 5 minutes or until onion is caramelised. Remove from heat.
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Step 3Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
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Step 4Place 1 pastry sheet on 1 prepared tray. Brush with egg. Top with another pastry sheet. Using a small sharp knife, cut a 2cm border around edge of pastry stack, being careful not to cut the whole way through. Prick all over centre of pastry with a fork. Repeat with remaining pastry sheets to form a second stack. Brush edges with egg. Bake for 15 minutes or until golden and puffed. Using a clean tea towel, carefully press centre of pastry to flatten.
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Step 5Combine ricotta, oregano and chopped basil in a bowl. Season with salt and pepper. Spread evenly over the centre of each tart. Bake for a further 5 minutes. Arrange onion mixture, marinated tomato slices and assorted tomato over ricotta. Drizzle with marinade and remaining oil. Season with salt and pepper. Sprinkle with extra basil leaves. Serve
Thank you to TASTE for this Fresh Tomato Recipe