The slow pace

Roasted tomato tart

This weekend two very exciting things happened: we discovered an amazing breakfast place and we bought new baking supplies. That’s us, #livinglavidaloca. So we did what one normally does after a great new discovery: posting a picture in Instagram. And, to welcome our new baking supplies, we baked a delicious roasted tomato tart with goat cheese and pesto. Oh, what a weekend! Granny style!

This recipe is our take on the Avoca tomato tart, which is absolutely delicious. We’ve used whole wheat and changed the pastry a little bit. You can always buy the pastry in the supermarket, it’s absolutely fine and it will save you some time, but we wanted to prepare the tart from scratch. If you choose to make your own pastry, you can find the steps here. If, like us, you substitute the white flour with whole wheat flour bear in mind that the result won’t be as flaky and it would be difficult to remove from the baking tin.


Once you have your pastry baked, you will need:
800 g cherry tomatoes (we used red and yellow because we wanted a colourful tart)
1 large onion, sliced
3 garlic cloves, crushed
1 tsp nigella black onion seeds (if you don’t find them or you don’t bother to buy them, you can use oregano. It will be very nice as well)
1 tbsp white wine vinegar
1 tbsp sugar (we use coconut sugar because it has a lower glycemic index than caster sugar)
A handful of basil leaves
200 g goat’s cheese
Extra virgin olive oil
2 tsp pesto
Sea Salt
Pepper


Heat 2 tbsp of extra virgin olive oil on a low heat and cook the onion for five minutes. Add the garlic, half the cherry tomatoes, nigella black onion seeds, vinegar and sugar. On  a medium heat, cook for about 20 minutes. You will have a thick sauce, lightly caramelised, that will fill your kitchen with a heavenly scent. Season with sea salt and pepper. Set aside.

In the meantime, roast the remaining tomatoes. Preheat the oven at 170º. Cut the tomatoes in half and place them on a baking tray. Season with salt, pepper and a pinch of sugar. Roast for 20 minutes.


Now spoon the tomato onion sauce into the baked pastry shell, arrange the roasted tomatoes and the goat cheese on top. Return the tart to the oven for 10 minutes or until the cheese has started to melt. Remove from the oven, sprinkle with some basil leaves and drizzle with pesto.


Serve with a simple salad, in this case we opted for baby spinach leaves with a simple extra virgin olive oil dressing. A perfect Summer lunch in our books!

PS: July is the best month to enjoy sweet tomatoes, because they are at its best, so make the most of the season and add tomato to your recipes. How about a nice gazpacho? Check our recipe here.