Inspired by olive magazine’s recipe for Tomato tart with olive oil pastry, this vegan version ditches the cheese for sticky balsamic onions and spinach and uses ready made shortcrust pastry for pure unadulterated laziness. It’s summery and makes the perfect lunchtime centrepiece. If you are one of the many people getting into growing their own veg right now this will be a great recipe for all kinds of tomatoes, especially if you have a variety of colours!
- 1 block shortcrust pastry
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 red onion, thinly sliced
- 1 tbsp balsamic vinegar
- 1 tsp sugar (optional)
- 1/2 bag (150g) spinach
- 250g cherry tomatoes, halved
- Few sprigs fresh thyme
- Roll out the shortcrust pastry to fit a fluted tart tin, I used a 23cm wide tin for mine but use whatever you’ve got. Fit it to the tin, trimming any excess and chill for 30 mins to stop the pastry strinking.
- Heat the oven to 180C. In a frying pan, heat the oil in a pan on a medium high heat then add the onions, balsamic vinegar and optional sugar for added stickiness. Cook for 15 minutes until soft and sticky. Stir through the garlic and cook for another 5 mins. Season.
- Add the spinach and stir until wilted. Tip the mixture into a sieve and press down to release any residual moisture from the spinach. Leave to cool.
- Pick the base of the pastry all over and bake for 20 minutes. Remove from the oven and allow to cool slightly for another 15 mins.
- Top pastry with the onions and spinach, spreading evenly. Then place the tomatoes on top, cut-side up, to cover the onion base. Season and scatter with fresh thyme. Return to the oven for 25-30 mins or until the pastry is golden.