Heirloom Tomato Tart ~ Kitch'n Thyme

Heirloom Tomato Tart

Serves	4
Prep time	20 minutes
Cook time	25 minutes
Total time	45 minutes
Meal type	Lunch, Main Dish
By author	Gabrielle Tobin

This beautiful tomato tart is one of my absolutely favourites! It's 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! 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

Ingredients

PASTRY
100g Wholemeal Spelt Flour
100g Spelt Flour
1/2 teaspoon Celtic Salt
100g Organic Butter
45ml Water
FILLING
4 Medium Brown Onions (thinly sliced)
2 tablespoons Olive Oil
1 tablespoon Rapadura Sugar
1 tablespoon Balsamic Vinegar
4 Large Organic Eggs
1/2 teaspoon Celtic Salt
60g Sour Cream
60ml Milk
1/2 bunch Onion Chives (finely chopped)
30g Saracino Sheep Cheese (grated)
100g Ricotta or Feta Cheese

Directions

SHORTCRUST PASTRY
1.	To make the pastry place the flour, butters & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
2.	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.
3.	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 30 mins to chill.
4.	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.
FILLING
5.	Place the cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
6.	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 sugar and vinegar right at the end and stir to combine. Take off the heat and set aside.
7.	Place the eggs, sour cream, milk, salt & chives into the Thermomix bowl. Mix 10 Sec/Speed 4.
8.	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.
9.	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.