…and a Sweet one!
Caramelised Onion & Roast Tomato Tart Serves 4-6
I made this caramelised onion tart quite a while ago now, a couple of weeks after we moved into the new house… It was one of the first things I cooked in our kitchen and when I made it I realised that my mojo was on its way back, that I was enjoying cooking again… As you can see by the fact that I have posted more times this month than I have in any month in the past 18, my mojo is well and truly back… and this tart was the recipe that started it all!
This recipe was the cover dish in the October issue of Australian Good Taste magazine. I’ve altered the amounts below quite a bit because when I made it I found I had a lot of onions and tomatoes leftover. Almost enough to make a whole second tart, which would have been good if the recipe made excess pastry, but it didn’t… So I have altered the ingredients to yield just the one batch of filling to match the one batch of pastry it makes… if you want 2 tarts you can always double it! This tart is so delicious for dinner like we had it, but it would be great to take to a picnic as well… one last warning, don’t add any extra sugar to the caramelising onions, I didn’t think it had enough but when I added more it was a bit overpowering… so stick to what the recipe says…
Preheat oven to 200C and line a baking tray with baking paper. Halve 3 roma tomatoes and place, cut side up, on tray. Drizzle with 1Tbsp olive oil and season with salt & pepper. Bake for 30-40 minutes or until softened.
Meanwhile, heat another 1Tbsp olive oil in a large frying pan over medium heat. Add 600g halved, thinly sliced brown onions and cook, stirring occasionally, for 10-15 minutes or until golden. Add 1/2Tbsp brown sugar (don’t add any more than this or it will be way too sweet – I know from experience!) and cook, stirring, for 2-3 minutes or until caramelised. Set aside to cool completely.
To make the pastry, place 1 3/4C plain flour & 125g chilled, chopped butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add 1 egg yolk & 1/4C iced water, and process until the dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and refrigerate for 30 minutes to rest.
Roll out pastry on a lightly floured surface to a 32cm diameter disc. Place on baking paper lined tray, spread with caramelised onion, leaving a 4cm border. Top with roasted tomatoes and crumble over 50g goats cheese. Fold edges of pastry to partially cover filling. Bake for 35-40 minutes or until golden. Top with fresh basil leaves to serve.
Caramelised Grapefruit Tart Serves 6-8
I made this tart last week to use up some of the grapefruits that Geoff stripped off the grapefruit tree at our old house before we moved… we have buckets and washing baskets full of them everywhere!… and I HATE grapefruits… can’t stand them… could be because my nanna used to try and force us to eat them for breakfast… plain… no sugar, no nothing… eww, it makes my stomach churn just thinking about it now! Maybe if she had of put them in a tart instead I may have grown to love them, because this tart was actually quite nice… I didn’t have high hopes for it, but coming from the biggest grapefruit hater on the planet – it was nice… and everyone else seemed to enjoy it even more, but then again, they actually like grapefruit!
This one is from the August 2006 issue of Australian Good Taste. I found the shortcrust pastry recipe used in this tart to be hopeless, it was way too soft, wouldn’t roll out at all… and after I pressed it painstakingly into the tart tin and hoped for the best, it started burning well before the filling was set… all in all a failure for the pastry, but the filling was delicious… a bit like a grapefruit version of lemon curd… tangy and juicy and tasty… In the recipe below I am including the recipe for shortcrust pastry that I used in the Pumpkin pie instead of the original… I haven’t tried this pastry with this filling, but I can’t see why it wouldn’t work…
Process 1 2/3C plain flour, 80g sifted icing sugar, 125g finely chopped, chilled unsalted butter & a pinch of salt in a food processor until mixture resembles breadcrumbs. Mix 2 egg yolks with 1Tbsp chilled water and add to flour mixture with motor running. Process until mixture begins to form large clumps, stop the machine before it forms a ball. Turn pastry out onto lightly floured work surface and knead gently until it comes together. Form a disc, wrap in plastic wrap and refrigerate for 2 hours or overnight.
Meanwhile, to make the filling combine 2Tbsp finely grated grapefruit rind, 1/2C fresh grapefruit juice, 3/4C caster sugar, 300ml light cream & 5 lightly whisked eggs in a bowl. Cover and refrigerate for 2 hours to develop the flavours.
Roll out the pastry on a lightly floured surface to 3mm thick. Line a round 23cm fluted tart tin with removabe base with pastry and trim any excess. Refrigerate for 30 minutes to rest.
Preheat oven to 200C. Cover pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 10 minutes, remove weights and paper and bake for another 8 minutes or until golden. Remove from oven and reduce temperature to 160C. Strain grapefruit mixture through a fine sieve into a jug. Pour into the pastry case and bake for 30 minutes or until just set. Set aside for 30 minutes to cool. Place in the fridge for 1 hour to chill.
Preheat grill on high. Sprinkle tart with 2Tbsp brown sugar and cook under grill for 2-3 minutes or until the sugar bubbles and caramelises. Thinly slice 1 grapefruit, sprinkle with another 2Tbsp brown sugar and cook under grill for 2-3 minutes until caramelised. Arrange grapefruit on tart, cut into wedges and serve with double cream whipped with a little bit of brown sugar.