TOMATO, RICOTTA AND STICKY RED ONION TART
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.