Nothing says summer like sun ripened August tomatoes, ripe, juicy and full of flavor. These tomatoes are just that. We have been eating all these tomatoes raw and making delicious recipes with them, this is one of them. I made 3 more tomato based recipes that Im looking forward to sharing these exciting new recipes next week, it will be a good one I promise.
Until then try this dairy free, vegan tomato tart with layers of basil pesto, caramelized onions sweet tomatoes with a hint of chili flakes, let me know what you think if you decide to make it.
Tomato tart
SERVES 4-6
INGREDIENTS
- 1 sheet frozen puff pasty thawed in the fridge overnight or for a few hours on the counter
- 2-3 generous tablespoons classic basil pesto, or other pesto of your choice
- 1 tablespoon olive oil
- 1 large red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 4-8 heirloom tomatoes, look for different colors, shapes and sizes
- Handful of basil leaves
- ½-1 teaspoon chili flakes
- Sea salt and cracked pepper
INSTRUCTIONS
- Preheat the oven to 475F. Line a baking sheet with parchment paper.
- Heat oil in a frying pan, add the sliced onions and pan fry till caramelized about 8-9 minutes on medium heat. Stir occasionally to prevent burning and even browning. Add balsamic vinegar and cooking reduced. Take it off the heat.
- Lay the thawed puff pastry on the prepared baking sheet and prick the pastry with a fork to prevent puffing in the middle.
- Spread the pesto over the dough, leaving a 1/4-inch boarder and top with the caramelized onions. Bake for 25-30 minutes or until the pastry is golden.
- Take the tart out of the oven and neatly arrange with sliced tomatoes. Spoon and dot more basil pesto over the tomatoes lightly and sprinkle with chili flakes Top with more fresh basil, slice and serve.
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