Balsamic tomato and red onion tarte

Balsamic tomato and red onion tarte

By
From
15 minute vegan
Serves
4
Photographer
Dan Jones

This six-ingredient recipe is the perfect dish to share at the family table or take to a summer barbecue. Bake the pastry and the filling separately to avoid that dreaded soggy bottom and speed up the cooking time. It’s sweet, tangy, and so simple to make.

Ingredients

Quantity Ingredient
1 sheet ready-made puff pastry (ensure dairy free)
1 tablespoon olive oil
1 red onion, roughly chopped
300g plum tomatoes, halved
3 tablespoons balsamic vinegar
handful fresh basil leaves

Method

  1. Preheat the oven to 220°C.
  2. Place the pastry sheet onto a baking tray. Fold over each of the four sides to form a crust, then prick all over the centre with a fork. Bake for 11–12 minutes until golden.
  3. In the meantime, heat the oil in a pan over a medium heat, then add the onion.
  4. Add the tomatoes to the pan, increase the heat to medium-high, and cook for 8 minutes until the onion has softened slightly, stirring frequently.
  5. Spoon in the vinegar and cook for a further 3 minutes until it has reduced and the onion and tomatoes are coated.
  6. Remove the golden pastry from the oven. Spoon over the balsamic tomatoes and onion. Scatter with the basil. Serve hot or allow to cool.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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