Cheesy Balsamic Tomato Tart


In these strange, unsettling and often boring times of lockdown, thinking of what to eat has become a bit of a chore. We usually post sweet things, but this time we thought we would post this tart because it was so simple, cheap and delicious. The pastry is nice and flaky and crispy. It makes a nice lunch for four, with a side or a dinner for two with a side. 


1 sheet thawed frozen ready rolled puff pastry

2-3 medium white or red onions

olive oil

1 1/2 cups grated cheese

1 punnet of cherry tomatoes, or 6-7 larger ones halved

2tbs balsamic vinegar

red pepper flakes (or alternate seasoning)

herbs if you have them - thyme, basil etc

1 egg lightly beaten


Finely chop onions into half rounds and cook in oil on very low until sweet and caramalised. 

Roll the thawed pastry sheet on a floured surface to stretch a bit and then place onto baking tray lined with baking paper.

Sprinkle the caramalised onions evenly over the pastry sheet.

Sprinkle the grated cheese over the onions.

In a bowl place the tomatoes, balsamic vinegar, 1 tbs olive oil, red pepper flakes and salt and pepper. Place the tomatoes on top of the cheese, pressing into the cheese a little. Drizzle any left over balsamic mixture from the bowl. Fold the edges of the pastry in a little bit to form an encasing edge. Brush edges with beaten egg and sprinkle over herbs if you have them

Bake 20-25 mins, or until pastry is golden at 200 degrees Celsius.

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