A fabulous roasted tomato savoury.
Recipe and styling Sarah Heeringa. Photography Amanda Reelick.
3 sheets ready-rolled puff pastry
1 brown onion, thinly sliced
2 red onions, thinly sliced
1 tbsp olive oil
1/2 tbsp butter
1 tbsp fresh or dried rosemary
1 clove garlic, crushed
2 1/2 tbsp brown sugar
1/4 cup cider vinegar
5 tbsp balsamic vinegar
1/2 tsp salt
generous grind of fresh pepper
3 free-range eggs
1/2 cup cream
salt and pepper for seasoning
12 small mozzarella balls, we used fresh ciliegine from Massimo’s Italian Cheeses
12 small vine tomatoes
olive oil 12 anchovy fillets
12-hole muffin tin, lightly greased
Preheat the oven to 180°C.
Roll the pastry to 4cm thick, stamp out 12 x 10cm pastry circles and use to line the muffin tin. Refrigerate to chill pastry well, until ready to use.
Onion Jam: Combine ingredients in a small saucepan and cook for 40 minutes on a moderate heat until mixture turns thick and glossy. Stir often to prevent mixture from sticking.
Continue cooking until the onions are dark and the volume has reduced to approximately 1 1/2 cups. Allow to cool.
To assemble: Whisk the eggs and cream in a large bowl and season well. Stir in the onion jam. Divide egg mixture evenly between the tart cases. Push a mozzarella ball into each case. Place in oven and bake for 20 minutes or until the pastry is crisp. Put the tomatoes in a bowl and coat with olive oil, salt and pepper. While the pies are cooking, roast tomatoes on a baking tray for 5-8 minutes or until the skins have just started to split.
To serve: Top each tart with a roasted tomato and an anchovy. Serve warm.