Tomato and Caramelised Onion Tart

December 17, 2014 0 comments
The Good Wolf Manifesto

For Cup Day this year, I wanted to have a quiet day in the sun with good food, good wine and good company. I think I well and truly succeeded with that! After a walk and a Parisian breakfast of croissants and strong black coffee it was time to get about making something new for a lazy lunch. I have wanted to try making olive oil pastry for so long, so the time had come. What better way to compliment olive oil pastry than with tomatoes, basil, caramelised onion and feta. A Mediterranean treat!

Tomato and Caramelised Onion Tart

Serves 6-8 for lunch with salad




  • 2 small containers of cherry tomatoes, washed and halved
  • 5 stalks of fresh basil, washed and ripped
  • 200gm feta, crumbled
  • 1 red onion, halved and sliced
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  1. Pre-heat a fan forced oven to 180 degrees
  2. Make Olive Oil Pastry as per the recipe here and line a 30cm tart pan
  3. Place chopped tomatoes in a bowel with the basil and feta, sprinkle with a little salt and set to the side
  4. Heat olive oil in a fry pan on a low heat, add red onion and cook for 10-15 minutes until soft, continue stirring so the onion doesn’t stick to the pan
  5. When the onion is soft add the brown sugar and balsamic vinegar and cook for a further 5-10 minutes until caramelised
  6. Allow onion to cool for 5 minutes then combine with the tomato mixture and mix so all ingredients are combine
  7. Spread out tart mixture over the pastry
  8. Bake at 180 degrees for 15-20 minutes until the pastry is golden

* This pastry cooked a lot quicker than regular pastry so keep an eye on it so it does not over-cook

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