One of the things I have liked best about moving to the country is how friendly all of our neighbours are. From the drive-by-wave (much different to Sydney style drive-bys) to collecting mail and giving you homegrown vegetables over the back fence.
A few nights ago Ben and I were outside playing with the dog when a neighbour wandered over with a bag of fresh tomatoes and zucchinis they had grown. While we had just done our shopping and bought these we gladly accepted them all was I was thinking what we would make to use up our tomato army.
Yesterday I was tried and the last thing I felt like doing was heading to the supermarket then slaving over a hot stove… As I have completely given in to cooking show fever I thought I would make my very own ‘Invention Test’ and see what we had at home I could make that would use up a lot of tomatoes and some zucchini.
May I present to you one of the easiest, most fuss-free, mid-week meals I have ever made: Caramelised Onion, Tomato and Olive Tart. I promise you that after some short prep work you will have 30 minutes to pop your feet up with a vino and relax.
Makes 2 tarts
- 3 large brown onions
- a lot of tomatoes, I used about 8 roma’s
- 1 zucchini
- 12 olives
- 2 sheets of puff pastry
- balsamic vinegar
- olive oil
- 2tps butter
- raw sugar
- 3tbs dried rosemary
- freshly cracked black pepper and sea salt
- basil leaves, to garnish
- Slice onions and add to a hot a pan with butter and a splash of olive oil.
- Reduce pan to a low-medium heat, add rosemary and sprinkle with raw sugar, mix. Allow to cook for around 15 minutes, you want your onions to caramelise. The addition of both butter and oil may seem a tab over the top but by using both it will stop the other from burning while the onions sweat. The sugar will allow this to happen without your onions sticking to the bottom of the pan.
- Pre-heat oven to 200C and line a large baking tray with baking paper.
- While your onions are cooking cut the tomatoes into rounds approximately 1cm wide. Sprinkle with salt, pepper and balsamic vinegar and allow to sit.
- Using a veggie peeler slice ribbons of zucchini and cut the olives in half.
- Once your puff pastry has started to soften, cut each sheet in half and layer the two pastry halves together, pressing gently to secure.
- Using a knife cut a 1-1.5cm boarder around the edge of pastry ensuring you only cut through the top layer. This will form the boarder that will rise during cooking.
- Divide the caramelised onion between pastry rectangles, spreading to the border. Top with tomatoes, olives and zucchini ribbons.
- Bake for 30 minutes or until pastry is crisp, puffed and golden.
- Top with fresh basil leaves and a sprinkle of balsamic vinegar and oil olive. Serve and enjoy!
Note: if you can be bothered to head to the supermarket grab some danish feta and crumble over the top, yum.