Tomato, thyme and onion tarts
This weekend, try these crispy tomato, thyme and onion tarts for a delicious lunch option.
for roasted tomatoes and garlic
12 vine-ripened tomatoes, core removed
6 small cloves garlic, peeled but left whole
2 tbsp extra virgin olive oil
4 sprigs thyme
for onion jam
2 tbsp extra virgin olive oil
6 red onions, very thinly sliced
1 cup chicken stock or tomato water (see consommé recipe)
4 tbsp thyme, leaves only
4 anchovy fillets, optional
salt and pepper
for caramel
60g caster sugar
dash, apple cider vinegar
18 black olives, pitted
250g rough puff pastry or buy Careme Puff Pastry
Cut tomatoes in half horizontally and place cut-side down on a baking paper-lined tray. Add garlic, thyme and oil to the pan and roast at 150C for an hour or longer, until tomatoes have collapsed but are not dry. Allow to cool and then carefully remove tomato peel while leaving the tomato intact. Cut garlic in half lengthwise, drain off any juices and keep.
Separate the tomatoes and garlic as they will be used at different stages of the assembly.
To make the onion jam, heat oil gently, add onion slices and cook over gentle heat until very soft, but not brown – they should be pale and creamy. Add small amounts of stock as you need. Add thyme and finely chopped anchovy if using. Season well.
Next, combine sugar and 2 tbsp water in a small saucepan and allow the sugar to dissolve without stirring. Allow to caramelise to a golden colour.
Remove from heat and carefully add vinegar and swirl to combine. Pour into 6 lightly oiled 100ml ramekins.
To each ramekin add the garlic halves and 3 pitted olives, also cut in half. Top with 2 tomato halves, then divide the onion jam evenly between the ramekins.
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Roll out puff pastry on a lightly floured board to 5mm thick, then cut into rounds slightly larger than the ramekins and place on top of the onion jam.
Transfer to an oven tray and bake in a preheated oven at 200C for 15-20 minutes or until puffed and golden. Run a knife around the inside of the ramekin and turn out onto plates. Serve with a simple fresh, colourful mixture of tomatoes that have been seasoned with oil, lemon zest and juice and topped with rocket.
The tarts are served warm or at room temperature.
This article first appeared in the March 2024 issue of SALIFE magazine.
