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A buttery shortcrust pastry crust filled with caramelised onions, a creamy gouda filling and slow roasted cherry tomatoes. A perfect Summer dinner for any balmy evening.
Recipe for Slow Roasted Tomato, Caramelised Onion and Gouda Tart by Anisa Sabet for The Macadames.
After seeing Christiann’s deep sea smoked tomato jam tart, I just knew I had to make a version of my own. Doesn’t the sound of deep sea smoked tomato jam sound actually divine?
I didn’t have the time to smoke my tomatoes like she did, so I slow roasted mine instead and lined my tart with lovely caramelised onions. The sweet caramel-y flavour really compliments the tartness of the tomatoes. It was actually going to be paired with gruyere with basil but neither was available when I went shopping so I switched them out for gouda and dill instead. The result is so lovely, I am happy the combination totally works. The gouda adds a lovely creaminess and a touch of dill adds a lovely earthy flavour.
The pastry is super simple to make with only 5 ingredients and minimal chilling time. If you want, you could substitute the pastry for store bought puff or (non sweetened) shortcrust pastry.
Slow roasting the tomatoes brings out their flavour and gives them a lovely crispy edge. I sprinkled mine with a bit of brown sugar after baking, to take away some of the tartness, but this is completely optional.
Aside from the tomatoes, the caramelised onions are what make this tart special. Their sweet and caramel flavour goes so well with the creamy gouda filling – I just know you’re going to love it!
I ate it about 45 minutes out of the oven and it was still warm and a touch gooey inside – it was HEAVEN. If you’re making this ahead for weekday lunches or fuss free weekend entertaining, you can absolutely leave it in the fridge and eat it cold or pop it in the oven for 15 minutes to warm through before eating.
I’d love to know your thoughts. What are you making now the weather has turned HOT?
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
For the slow roasted tomatoes:
For the pastry:
For the caramelised onions:
For the filling:
1. To make the tomatoes: Preheat oven to 180°C. Cut your tomatoes in half, toss with a bit of olive oil, salt and pepper (I find it easier to do this in a large bowl), then place cut side up on the prepared baking tray. Bake for approx 90 minutes until turning brown on the ends and they are semi-dried looking. Sprinkle with brown sugar and set them aside. Turn the oven down to 160°C.
2. To make the pastry: In the stand mixer on a medium speed, mix together your flour, butter and salt until a consistency of fine breadcrumbs have formed. Add the gouda and mix for a bit more on a low speed. Add the iced water and mix on a low speed until the dough comes together. Use your hands to knead the dough and make a ball, then flatten it into a disc shape. Cover with glad wrap and pop into the fridge to chill for 30 minutes.
3. When chilled, roll it out to fit your tart tin. Press the pastry into the edges, trim the excess, line the base with baking paper and baking beads or uncooked rice and pop into the oven to bake for 15 minutes. Remove the baking paper and beads/rice and cook for another 10-15 minutes. Set aside.
4. To make the onions: in the large fry pan, heat the olive oil then add the onions with a good pinch of salt. Cook on a very low heat for 15-20 minutes to avoid burning. When the onions have softened and turned a bit brown, add the sugar and balsamic – this will commence the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Turn off the heat and set aside.
5. To make the filling: In the other large mixing bowl, toss together your filling ingredients (not garnish) and set aside.
6. To make the tart: Spread the caramelised onions in an even layer in the pastry case. Pour in your egg filling and top with slow-roasted tomatoes. Dust over some salt and pepper and bake in the oven for 25-30 minutes until the top has gone golden. Allow to cool for 15 minutes, garnish with fresh dill and shaved parmesan and serve with a side salad.
Storage: Tart will keep in an airtight container in the fridge for up to a week.
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For another Summer recipe, try my thyme roasted pumpkin salad.