Tomato, ricotta and sticky red onion tart

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How to make Tomato, ricotta and sticky red onion tart

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:35
  • Total Time : 0:55

Ingredients

  • 3 medium vine-ripened tomatoes, thinly sliced
  • 1 large sprig fresh basil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 large red onions, halved, thinly sliced
  • 2 tablespoons brown sugar
  • 4 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 375g smooth ricotta
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil leaves, plus extra leaves to serve
  • 200g assorted small tomatoes, halved

Method

  • Step 1 Place thinly sliced tomato in a glass or ceramic bowl. Add basil sprig and vinegar. Turn tomato to coat. Set aside for 30 minutes.
  • Step 2 Meanwhile, heat 1/2 the oil in a large frying pan over medium heat. Cook onion, stirring occasionally, for 10 minutes or until softened. Add sugar. Cook, stirring, for 5 minutes or until onion is caramelised. Remove from heat.
  • Step 3 Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  • Step 4 Place 1 pastry sheet on 1 prepared tray. Brush with egg. Top with another pastry sheet. Using a small sharp knife, cut a 2cm border around edge of pastry stack, being careful not to cut the whole way through. Prick all over centre of pastry with a fork. Repeat with remaining pastry sheets to form a second stack. Brush edges with egg. Bake for 15 minutes or until golden and puffed. Using a clean tea towel, carefully press centre of pastry to flatten.
  • Step 5 Combine ricotta, oregano and chopped basil in a bowl. Season with salt and pepper. Spread evenly over the centre of each tart. Bake for a further 5 minutes. Arrange onion mixture, marinated tomato slices and assorted tomato over ricotta. Drizzle with marinade and remaining oil. Season with salt and pepper. Sprinkle with extra basil leaves. Serve

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