Making rough puff pastry is a rewarding process, it can be made ahead of time and either frozen or kept chilled. This greatly reduces the time that it takes to cook this tart. The Balsamic tomatoes and caramelised onions are a nod the the Provencal tarts which inspired this recipe.

Ingredients

250g Plain white flour, plus extra for dusting

200g Butter, very cold, cut into small cubes

½tsp Salt

75-100ml Ice cold water

5 Red onions, peeled and thinly sliced

Salt and pepper

½tsp Dried rosemary

½ tsp Dried thyme

1 jar of Balsamic tomatoes, keep the oil

Ingredients

250g Plain white flour, plus extra for dusting

200g Butter, very cold, cut into small cubes

½tsp Salt

75-100ml Ice cold water

5 Red onions, peeled and thinly sliced

Salt and pepper

½tsp Dried rosemary

½ tsp Dried thyme

1 jar of Balsamic tomatoes, keep the oil

1

Place the flour in a bowl, slowly work in the butter and salt with your fingertips until the dough is grainy. Then very gradually add the ice-cold water until all elements are incorporated. Take care not to overwork the dough otherwise it can become tough. Roll the dough into a ball, cover and place in the fridge for 20 minutes.

2

Flour a surface and roll the pastry out into a 40x20cm rectangle. Then fold it into three, much like you would a letter. Roll out again to a 40×20 rectangle and fold into three then cover the pastry then refrigerate further for 30 minutes.

3

Remove pastry from the fridge and repeat step two, then cover and refrigerate again for a minimum of 30 minutes.

4

Put a large frying pan on a medium to high heat, using half of the oil from the jar of tomatoes add the onions, rosemary and thyme. Season with salt and pepper, cook gently for 15-20 minutes until soft and sweet, add in a little more oil if the pan looks dry. Turn the heat if the onions begin to brown too much. Remove the onions from the pan and place in a bowl.

5

When ready to make the tart, heat an oven to 200C. Lightly flour a clean work-surface and roll out the pastry to a 40x20cm rectangle. Cut a piece of parchment paper so that the tart fits it exactly. Place this on a baking tray followed by the pastry, then score a 2cm border around the pastry. When the oven is hot put the pastry in and bake for 20-25 minutes until golden and puffy, don’t open the oven in the first 15 minutes as this will stop the pastry rising.

6

Remove from the oven and turn the oven down to 170C. Where the pastry has puffed up gently push it down with the back of the spoon. Spread the onions evenly across the pastry, then top with the balsamic tomatoes. Return to the oven for 5-10 minutes until warmed through. Serve immediately.

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