Rainbow Tomato Tart with Goat’s Cheese
Tomatoes come in a rainbow of colours – celebrate summer’s rich harvest with this deliciously simple tart
15 minutes prep, 35 minutes cook
Serves 4
Ingredients
For the caramelised onions (or just use a jar of shop bought):
4 brown onions, peeled and thinly sliced
Knob of Butter
2 tbsps honey
50mls balsamic vinegar
Handful of thyme, finely chopped
For the tart:
1 puff pastry sheet
1 free range egg yolk, whisked
Heirloom tomatoes (red, orange, yellow, green, purple), thinly sliced
1 soft goat’s cheese log, cut into slices
1 tsp dried oregano
Extra virgin olive or rapeseed oil
Drizzle of honey
Salt and pepper, to taste
Sprinkle of fresh thyme
Method
Start by making your caramelised onion base. In a pan over a medium heat fry off the brown onions in a little butter until they are golden and translucent - about 15 minutes.
Add the honey and vinegar and cook out for another 5 until you have a lovely, sticky onion jam-like mixture. Set aside and cool.
Heat the oven to 220ºC/Fan 200ºC/ Gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle 2 finger widths from the edge.
Brush the outer edge with egg wash. Fork the pastry all over the inside of the marked edge.
Scatter the cool caramelised onions, goat’s cheese, oregano and oil right to the edges in the marked box. Bake for approximately 20 minutes or until the tart is completely golden.
Very carefully place your fresh tomatoes row by row in order of the rainbow - red, orange, yellow, green, purple. Drizzle with more oil and honey, and top with thyme, salt and pepper.
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