PREPARATION TIME: 15 minutes COOKING TIME: 45 minutes


For the pastry:
200g cake flour; 100g butter, cold and cubed; ¼ teaspoon salt; 1 egg, beaten; 10ml cold water; extra flour for dusting

For the filling:
2 small onions, finely diced; 90ml balsamic vinegar; Olive oil; 250g cherry tomatoes, washed; 1 clove garlic, chopped; 1 tablespoon thyme, removed from sprig; Shaved Pecorino cheese for garnish

For the pastry:

  • Use a food processor and begin by putting the flour and salt into the blender – pulse to distribute salt evenly throughout the flour.
  • Add the butter and combine on a slow speed, or pulse until the mixture resembles wet sand.
  • Add the beaten egg and continue to pulse the food processor until all the ingredients come together to form a ball.
  • If the dough appears to be too dry, add the water and continue pulsing.
  • Remove the ball of dough from the food processor and cover in plastic, allow to rest in the fridge for 10 minutes.
  • Prepare four tartlet moulds by brushing a light coating of oil or melted butter and dust lightly with flour.
  • Remove the pastry from the fridge and divide into four pieces.
  • Roll each piece until about 3mm thick and line the moulds.
  • Trim edges, dot the base with a fork, and set aside or store in the fridge.

For the filling

  • Pre-heat the oven to 180°C.
  • Sweat the onions in a sauté pan with a little olive oil until translucent.
  • Add some salt and stir often to avoid any colour or burning.
  • Add the chopped garlic and thyme, followed by the balsamic vinegar.
  • Simmer at a low temperature until the balsamic vinegar has reduced. Season to taste and allow cooling.
  • Spoon the onion balsamic reduction into each tartlet base, dividing it evenly.
  • Arrange the cherry tomatoes on top, squeezing as many in as possible. (Bear in mind they will burst and shrink in the oven while they’re cooking).
  • Place on a baking tray and bake in a hot oven for 15 – 18 minutes.
  • Remove from the oven when the pastry is golden and the tomatoes have burst and the juices are bubbling.

Serve with shavings of pecorino cheese and a drizzle of extra virgin olive oil.

Feel like a cold dessert? CLICK HERE for an amazing Blackcurrant Ice Cream recipe

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