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Roasted Tomato Tart
Juicy, sweet and dare we say perfect?
Public Service Announcement: this tomato tart calls for 5 ingredients and is the summer weeknight dinner of our dreams. Here's what you need for 1 tart.
Ingredients (serves 4-6):
500g mixed cherry tomatoes, halved
1 red onion, sliced
2 tbsp olive oil
1/2 tsp salt
1 sheet puff pastry
Pre-heat your oven to 180˚C. Place your halved tomatoes and sliced red onion onto a lined baking dish, drizzle with 1 tbsp olive oil and 1/2 tsp salt and toss. Roast for 15 minutes.
On a different parchment lined backing tray, roll out the puff pastry. Using a knife, trace a line 1 inch from the edge around from through each side of your pastry - it should form a rectangle by the end. When your tomatoes and onions have roasted, transfer them to the pastry, staying inside the rectangle and leaving the 1-inch edge free. Fold the 1-inch pastry strip over your roasted tomatoes. Drizzle both the tomatoes and pastry with 1 tbsp olive oil and sprinkle with extra salt.
Roast for 30 minutes, until bubbling and golden.