This parmesan, red onion and tomato tart isn’t your classic tart. You aren’t making pastry, just rolling out bought stuff. There is no blind baking just pop all the ingredients in the pastry case and let the oven do the rest. Does this compromise on flavour – not in anyway I can tell?!
Baby G has recently reached five months. She is a smiley, thoughtful little soul. She babbles away like nothing, loves a nursery rhyme and has discovered that reaching for toys to put in her mouth is fun. She used to wake twice a night for a ten minute feed. Now if she sleeps for more than 90 minutes it’s a real achievement and feeds seem to take at least 50 minutes. The result is that I am tired, oh so tired. Making pastry from scratch is just not going to happen right now. Baking the pastry blind – are you having a laugh? Meals need to be as quick and simple as possible. I’m looking for every shortcut I can find. The tiredness also means that yearn for good food. Pizza from the freezer leaves me feeling disappointed more so than normal. I need food and I need it to be good. This parmesan, red onion and tomato tart hits that nourishing, tasty spot. It also8 or 6 if Dave and I are eating it, so cooking it means that food is sorted for a few nights. Now that feels like a serious winner.
I try and roll the pastry out as thin as possible to compensate for the lack of blind baking. The rest is basically frying onions and grating some cheese, oh and you need to beat some eggs and mix in some cream, but that is pretty much it. I serve this tart with new potatoes boiled or roasted depending on how I’m feeling and a green salad. If you just need a light meal skip the potatoes. I made a tart similar to this and taken it to the beach as a picnic. It transports well and was a great change from sandwiches. Yes it meant cold pastry (and for some in my family that is a serious error, you know who you are!) but what is it about being outdoors that makes food taste amazing regardless of the temperature of the pastry?
If you tear your pastry badly don’t worry just patch it up. It’s possible some of the egg mixture may leak through and if your pastry tin has a removable bottom it may leak out of the tin. So to avoid the risk egg mixture burnt onto the oven floor I put the pastry tin in a large baking tray. If your pastry tin has a removable bottom put it on some food tins once cooked and the food tins will enable you to remove the pastry tin sides.
Parmesan, red onion and tomato tart
I like to serve the tart when it has had ten minutes on the side cooling. When it’s straight from the oven the flavours are less pronounced.
I have tried this tart with full fat double cream and ‘light’ double cream. I couldn’t tell much difference, so if you are trying to reduce calories then you may prefer to use the ‘light’ stuff.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8
- 2 tbsp oil
- 3 large red onions, peeled and thinly sliced
- A handful of flour
- 500g shop bought shortcrust pastry
- 200g parmesan cheese, grated
- 5 large eggs, beaten
- 280ml double (heavy) cream
- Salt and pepper
- 8 cherry/plum tomatoes, halved
29cm/11 1/2″ wide tart dish
- Preheat the oven to 200C/180C fan/400F/Gas mark 6.
- In a large frying pan heat the oil and fry the onions over a medium heat until translucent and soft, about 20 minutes.
- While the onions fry, dust a work surface with the flour and roll out the pastry. I try and get it 2-3mm but don’t get hung up on this. Line your tin with the pastry. I use a ball of excess pastry to help me shape the pastry into the case. Place the pastry tin on a larger baking tray.
- Once the onions are cooked, reserve a handful of parmesan and stir the rest into the onions. Then spread the onion cheese mixture over the pastry case.
- Beat the eggs, cream and salt and pepper together and pour over the onions. Top with the cherry tomatoes and handful of cheese and bake in the oven for 30 minutes or until the top of the tart is lightly browned.
- Rest on the side for ten minutes before serving.