- 375 g butter puff pastry, thawed
- 2 oxheart tomatoes, sliced
- 200 g mixed cherry tomatoes, halved
- salt flakes and freshly ground black pepper
- 80 g goat’s cheese, crumbled
- 2 tablespoons olive oil
- 20 g butter
- 4 onions, very finely sliced
- 6 lemon thyme sprigs, leaves picked
- salt flakes
- 2 tablespoons caster sugar
- 2 tablespoons sherry or balsamic vinegar
- To prepare the onion jam, place the olive oil, butter, onion, half the thyme and a pinch of salt in a heavy-based saucepan over medium heat and cook until the onion starts to sizzle, about 2–3 minutes. Add the sugar and mix through, then add the vinegar. Season with salt and turn the heat down to low. Cover with the lid and cook, stirring regularly, for 25–30 minutes until soft, jammy and golden in colour. Cool to room temperature.
- Preheat the oven to 220°C. Line a baking tray with baking paper.
- Lightly roll out the pastry to form a 40 cm × 20 cm rectangle. Roll onto the rolling pin and lay the pastry out on the prepared tray, then score a 2 cm border around the edge. Now prick the pastry within the border with a fork and place in the fridge to chill for 15 minutes.
- Spread the onion jam over the pastry, keeping within the 2 cm border. Place the tomato slices and halves on the onion jam, overlapping them slightly. Season with salt and pepper and sprinkle over the remaining thyme. Bake for 35–40 minutes until the pastry is golden.
- Allow the tart to cool for 20 minutes, then scatter over the goat’s cheese and serve.
Slow Cooker Method
To prepare the onion jam, place the olive oil, butter, onion, half the thyme, the sugar, vinegar and a pinch of salt in the slow cooker. Cover and cook on high for 4–5 hours or on low for 6 hours, or until soft and golden. If the onion is a little watery, remove the lid for the last hour and cook, stirring occasionally, until sticky. Cool to room temperature. Follow steps 2–5.
‘The Slow Cook’ by Justine Schofield, Published by Plum,
RRP $39.99. Photography by Rob Palmer