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Tomato & Caramelised Onion Tart

Tomato & Caramelised Onion Tart

20 minutes
35 minutes
What you'll need
  • 275g ready made pastry
  • 50g butter
  • 1 ½ tbsp olive oil
  • 1 large onion, sliced into thin wedges
  • 30g butter
  • 1 tbsp olive oil
  • 1 ½ tbsp sugar
  • 1 garlic clove, sliced thinly
  • 6 plum tomatoes, halved
  • A few sprigs of thyme
  • 250g cherry tomatoes

Firstly, for the onions, heat the butter and oil in a frying pan until melted. Cook the onions over a medium heat for 10 minutes until golden, ensuring to stir.


Add the sugar to this, and cook for two more minutes. Then, pour everything into a container or bowl and set aside. Heat your oven to 200C.


For the tomatoes, heat the 30g of butter and the olive oil in an 8 inch (20cm) tin. Stir in the garlic and sugar, afterwards placing the plum tomatoes cut-side down with some thyme, sizzling for one minute. Scatter the cherry tomatoes, tucking in a little more thyme.


Roll out the pastry so it’s bigger than the tin. Lay the pastry over the onions, tucking overspill down the sides.


Bake this on a baking sheet for 25 minutes. Then, let the tart cool for 5 minutes. Put a plate upside down on top of the tart, then turn the tart onto it.

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