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Sweet, caramelised onions and roasted tomatoes make for a mighty pairing in this droolworthy tart. It feels decadent to eat (some might say, ‘fancy shmancy’, in fact) — but it’s super easy to make, requiring only a touch of patience for your onions to caramelise!

You will need

Serves 8

  • 2 sheets vegan shortcrust pastry
  • 700 grams of assorted heirloom tomatoes (red, green, yellow, big and small – all are welcome!)
  • 3 tablespoons hemp flour

For the onion jam:

  • 30 ml olive oil
  • 3 brown onions, sliced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 2 sprigs thyme
  • Salt

To Serve:

  • Pickled onions
  • Plant-based feta
  • 20 basil leaves

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20 mins to prep

1 hour to cook

  1. Step 1

    Place the onions and olive oil in a heavy-based pan with salt and cook until the onions start to brown.

  2. Step 2

    Add the balsamic vinegar, sugar, bay leaves and thyme and stir through, reducing the liquid until the onions are dark and sticky (about 15 minutes). Set aside.

  3. Step 3

    Preheat the oven to 180°C.

  4. Step 4

    Place the sheets of pastry into a tart tin where the bottom is removable. Poke the base a few times with a fork so the pastry doesn’t puff up too much while baking. Spoon in the hemp seed flour and tap the tin to spread evenly and knock out any clumps.

  5. Step 5

    Cut the tomatoes in halves or quarters, or if they are grape-sized, leave them whole. Place them in the tin (cut sides up), on top of the hemp flour.

  6. Step 6

    Finish off with spoonfuls of jammy caramelised onion, scattered between the tomatoes, and bake the tart in the oven for about 40–50 minutes.

  7. Step 7

    Remove the tart from the oven and allow to cool. The hemp flour in the tart will soak up excess juice from the tomato and onion jam as it rests.

  8. Step 8

    Season with salt and pepper and serve with a sprinkle of pickled onion (adds a nice pop of tang), plant-based feta dollops, and fresh basil leaves.

Recipe: Simon Toohey

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