The pastry is made from spelt using my old pastry ratio I learnt when I studied as a chef. It’s still really light and melts in the mouth as it’s loaded with butter!
The caramelised onions add so much delectable flavour to this summery tart! Bringing out the sweetness of the onions compliments the sweetness of the heirloom tomatoes so perfectly!
You can replace the Saracino sheep cheese with parmesan or leave it out if avoiding dairy. To make it completely dairy free, leave out the feta or ricotta and swap the milk for almond milk (or your choice of dairy free milk) and the sour cream for coconut cream. It will work just as beautifully!
I’ve always had an obsession with heirloom tomatoes and I’m so glad I live close to Noosa where I can get the most amazing ones from the local farmers market! Their unusual shapes and devine colours along with their amazing sweetness just make them delectable! And what could make these tomatoes more perfect than fresh basil, pepper and sea salt! Yum
Remember to share your creations with me too. Just hashtag #kitchnthyme or tag me @kitchnthyme on Instagram or of course post your photo to my facebook wall! I love to see what you’re cooking!
- 100g Organic Wholemeal Spelt Flour
- 100g Organic White Spelt Flour
- ½ tsp Celtic Sea Salt
- 100g Organic Butter
- 40g Water
- 30g Saracino Sheep Cheese
- 2 Tbsp Olive Oil
- 4 Medium Brown Onions
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Rapadura Sugar
- 4 Large Organic Eggs
- 60g Sour Cream
- 60ml Milk
- 1/2 tsp Celtic Sea Salt
- ½ Bunch Onion Chives
- 100g Ricotta or Feta Cheese
- 500g Mixed Heirloom Tomatoes, sliced
- To make the pastry place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
- Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
- Roll out the dough to approx. 3mm thickness press into a large rectangular tart shell. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
- Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case.
- Place the cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
- To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside.
- Place the eggs, sour cream, milk, salt & chives into the Thermomix bowl. Mix 10 Sec/Speed 4.
- To assemble, scatter the onions evenly over the base of the tart, follow with the dollops of the ricotta, pour over the egg mix and finish with the reserved grated cheese.
- Bake for 25 minutes or until just set. Let cool slightly.
- Place the tomatoes on top, mixing the colours. Top with fresh basil, sprinkle with salt, pepper and generously drizzle with olive oil.