Summer Frying Pan Tomato tart with Caramalised Onions & Oregano
If you’re after a crowd pleaser at your next BBQ or picnic, give this summer frying pan tomato tart a whirl! You can even roast the tomatoes and caramelised the onions the day before so assembly and cooking time is easy come the day of the event! A tip is to use lots of varieties, big and small yellow, brown, orange and of course, red tomatoes. It makes this dish fun and visually striking!
This edition of our magazine, our fruit focus was the humble tomato (Solanum lycopersicum)! The first recipe of the rank was below.
This recipe was supplied to us by Talitha Case AKA The Plantritionist
Talitha grew up in suburban NSW where the food could probably be considered somewhat bland, however, the pantry and fridge were quite the opposite.
She says she definitely gets her culinary curiosity from her father who introduced her to a diverse selection of flavours from all over the world. It was this exposure to a variety of foods from a young age that made her a confident cook… until a few years ago when she embarked on a plant-based lifestyle.
Talitha made the switch and recalls vividly being so petrified that all those ‘robust’ flavours, that she had become so infatuated with would be substituted with uninteresting, bland food.
Over the years she has trawled through websites attempting to re-create recipes, finding her hungry-for-FLAVOUR tooth was never quite satisfied. There was always something missing (either not healthy or too healthy and no flavour or the wrong flavour). One day she decided to start documenting her own cooking creations and more recently publishing them for anyone who, like her and us, likes their food to be healthy but still robust, hearty and delicious!
Summer Frying Pan Tomato tart with Caramalised Onions & OreganoPrint Recipe
- 900g mixed ripe tomatoes
- 2 red onions, sliced finely
- 2 Tbsp + 2 tsp balsamic vinegar
- 4 tsp coconut sugar
- 2 sheets of vegan puff pastry (approx 250g)
- 40g marinated vegan feta + extra for decoration
- 50g black olives halved
- 10g or more fresh oregano leaves
- 2 tsp olive oil
- Salt and pepper
Grease a 25cm tart or quiche tin (or an oven-safe frying pan)
Halve all of the tomatoes and place on a lined baking tray cut side facing
up. Sprinkle a pinch of coconut sugar, salt and pepper and roast in the oven
at 200 degrees C for 20-30 minutes until blistered. Remove from the oven
and set aside to cool.
While the tomatoes are cooling down prepare your caramelised onions by
adding 2 tsp of olive or coconut oil into a saucepan along with the onions.
Cook for 10 minutes before adding fresh oregano, balsamic vinegar, And
sugar. Allow cooking for a further 10 minutes until soft and sticky. Remove
from the heat and allow to cool.
Assemble the tomatoes face side down on your greased tart or frying pan
making sure there are no gaps. It’s OK to overlap some! Now, scatter the
onions evenly and crumble the feta over the top. Be as generous as you
Preheat your oven to 200 degrees C
Gently stretch the pastry so it’s slightly bigger than your tin/frying pan and
lay it over the mixture, firmly tucking in the sides. Take a pastry brush and a
little more oil and brushy evenly to lightly coat the entire pastry.
Place your tart in the oven and allow to cook for 30 - 40 minutes until the
pastry is nice and golden brown on top. Once ready, turn the oven off and
open the oven door to allow the tart to cool down gently.
After 10 minutes of cooking, remove the tart and turn out onto a dish and
garnish with extra feta, olives, and leaves like spinach or rocket. Enjoy!
Tips: if you don’t like olives you could use capers, adding some caramelised onions and fresh tomatoes as a garnish make for an extra delicious dish and will win you brownie points in the visual department!
Website: coming soon!