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Tomato and onion tart

Recipe from: 1/1/1994 12:00:00 AM
Ingredients 13
Servings 6


  • 50
  • 375
    wholewheat flour
  • salt and pepper
  • 1
    egg yolk
  • 60
    water or enough to bind
  • 30
    olive oil
  • 2
    medium red onions, sliced
  • 30
    granulated sugar
  • 15
    white wine
  • 30
    tomato paste (preferably sun-dried)
  • 2
    large tomatoes, cut into wedges
  • chopped chives to garnish


1. Rub the butter into the flour until it resembles fine breadcrumbs. Season and bind with the egg yolk and water. 2. Roll out the pastry on a lightly floured board and then press it into the sides of a loose-bottomed 23 cm flan dish, lightly oiled with olive oil. Place in the fridge for 30 minutes. 3. Fry the sliced onion in half the oil until translucent but not brown. Add the sugar and cook for another 5 minutes, then stir in the wine and set aside. 4. Bake the pastry blind. (Prick the base, then cover with a sheet of greaseproof paper weighed down with rice or dried beans. Bake at 200 ºC for 15 minutes, then remove the paper and beans and cook the pastry for a further five minutes to dry out the base.) While the pastry is still hot, brush the sun-dried tomato paste over the base. 5. Pile in the onion and arrange the tomatoes over the top. Drizzle the remaining olive oil and some oil from the sun-dried tomato paste over the tart and bake at 180 ºC for 15 to 20 minutes. Garnish with chives.

Read more on: bake  |  shallow-fry

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