Looking for the perfect late-September dish? This rustic tart is the perfect treat that lets the sweetness of end-of-summer tomatoes shine, perfect for a cosy early autumn meal.
Ingredients (serves 4–6)
- 1 sheet of all-butter puff pastry (or homemade shortcrust pastry)
- 700 g (about 1 ½ lbs) ripe tomatoes (mix of heirloom, cherry, or plum for variety)
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 100 g (3.5 oz) soft goat cheese or ricotta
- 2 tbsp grated Parmesan
- 2 tsp fresh thyme leaves (or oregano)
- A handful of fresh basil leaves
- Salt and freshly ground black pepper
- 1 egg (for brushing pastry)
Method
Step 1 – Prepare the tomatoes. Slice larger tomatoes into rounds; halve or quarter cherry/plum tomatoes. Lay them on a tray lined with kitchen paper, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess moisture. Pat dry.
Step 2 – Caramelise onions and garlic. Heat olive oil in a pan over medium heat. Add onion slices and cook until softened (about 10 minutes). Stir in garlic and balsamic vinegar, cook 1–2 minutes, then set aside.
Step 3 – Assemble the galette. Preheat the oven to 200°C. Roll out the pastry on baking parchment into a rough circle (about 30 cm / 12 in). Spread goat cheese/ricotta over the centre, leaving a 4–5 cm border. Scatter caramelised onions over cheese. Arrange tomatoes on top in a spiral or rustic pattern. Sprinkle with Parmesan, thyme, salt, and pepper.
Step 4 – Fold and bake. Fold the pastry edges over the filling, pleating as you go. Brush edges with beaten egg. Bake for 30–35 minutes until pastry is golden and tomatoes are bubbling.
Step 5 – Finish and serve. Let rest 5–10 minutes. Scatter fresh basil leaves on top before serving. Serve warm with a green salad or alongside roast chicken.
