Fresh tomato, goat's cheese and herb tart

By sarah_carroll

Ingredients

• 1 large shortcut pastry
• 1 T EVOO
• 2 onions, thinly sliced
• 1 T brown sugar
• 2 t balsamic vinegar
• 1/3 c packed chopped herbs (tarragon, basil, chives, and parsley)
• 3 large ripe tomatoes, halved, seeded, drained on paper towel, chopped
• 120 g soft goat cheese crumbled
• 2 T grated Parmesan
• 3 eggs, lightly beaten
• 1/2 c each milk and cream

Details

Servings 6

Preparation

Step 1

Preheat oven to 200C. Grease 1 4cm deep, 26 cm loose bottom tart pan.
Roll out pastry, then use to line pan, trimming to fit. Blind bake 20 minutes, remove paper and bake 10 minutes more. Place on baking tray and cool. Reduce oven temp to 180C
Heat oil in a large pan over medium low heat. Add onion, season, then cook, stirring regularly, for 20-25 minutes until soft and translucent. Add sguar and vinegar and stir for 2-3 minutes until the onion is a glossy, pale toffee color. Cool.
Spread onion over tart base, Sprinkle with half of herbs, followed by the chopped tomato and cheeses, then remaining herbs. Whisk eggs, milk, and cream, season, the pour into tart shell.
Bake for 40-45 minutes until the filliing is set but still a little wobbly. Set aside for 10 minutes, then slide it onto a platter> garnish with Cherry tomatoes and serve warm or at room temp.