TOMATO, RICOTTA AND STICKY RED ONION TART

Super Food Ideas - - MAINS SAVOURY TARTS -

SERVES 4 (MAKES 2 TARTS) PREP 20 MIN­UTES COOK 35 MIN­UTES

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

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. 2 Mean­while, heat ½ 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. 3 Pre­heat oven to 220°C/200°C fan-forced. Line 2 large bak­ing trays with bak­ing pa­per. 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. 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 NU­TRI­TION: (per serve) 3530kj; 46.8g fat; 21.3g sat fat; 20.7g pro­tein; 81.9g carbs; 5.5g fi­bre; 140mg chol; 889mg sodium.

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