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Red onion and rosemary tart

Jill Dupleix

Time:: 1-2 hours
Difficulty:: Medium
Special options:: Vegetarian, Nut-free
Rating:: Rating: 2 out of 5 stars reader rating (3 votes)

Sweet roasted red onions contrast happily with melted gruyere, rosemary and olives. Serve with a big green salad. For a lighter dish, swap the gruyere for goat's cheese.

Photo: Natalie Boog

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Ingredients

3 red onions, halved
2 tbsp olive oil
4 sprigs rosemary
400g ready-made puff pastry
2 tbsp tomato paste
8 cherry tomatoes, halved
100g gruyere or fontina, sliced
2 tbsp small black olives
Olive oil for brushing
Rosemary for serving

Method

Preheat the oven to 200C. Cut the onions into small wedges, toss in olive oil and rosemary and bake for 30 minutes until soft. Roll out the pastry on a floured bench to roughly 23cm, place on baking tray and refrigerate for 20 minutes. Leaving a 2cm border, prick the pastry well, spread with tomato paste and bake for 5 minutes. Arrange the onions, cherry tomatoes, cheese and olives on top and brush the pastry edge with olive oil. Bake for 15-20 minutes until the tart is crisp and golden. Scatter with fresh rosemary and serve hot.

Main ingredient:: Onion/Leek
Cuisine:: Italian
Course:: Lunch

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