Cherry tomato and caramelised onions tart tatin topped with optional goat cheese crumbs.

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"I used phyllo pastry instead of puff pastry for this tart, it came out so crispy, it was wonderful. An easy and very impressive side dish."
-- @kitchentalkcapetown
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  • Recipe Card
Prep time 30mins
Cook time 25mins
Serves or Makes: 8

Recipe Card

ingredients

  • 250 grams fresh Cherry tomatoes
  • 2 sliced Brown onions
  • 1 tablespoon Balsamic vinegar
  • 50 grams Sugar
  • 3 tablespoons Water
  • Salt & pepper
  • 3 sprigs fresh Thyme
  • 1 knob Butter
  • 6 sheets Phyllo pastry

Method

Instructions

  • Step 1

    Peel and slice your onion, in a pan on medium heat, melt your butter, add sliced onions, season with salt, add your thyme sprigs, stir well and let them soften for a minute. Then add your balsamic vinegar, contact cover with parchment paper and leave to cook for 20 minutes. Stir now and then.

  • Step 2

    Pre-heat your oven at 200°C. Take an ovenproof dish, add your sugar and the 3 tablespoons of water. It should look like wet sand. Put on medium heat to make caramel, swirling your dish now and then until caramel is Amber. Add your cherry tomatoes and swirl well so you have everything on 1 layer only and your tomatoes are well coated. Take off the heat.

  • Step 3

    Once your onions are cooked and soft, remove the parchment paper and let water cook off so you are left with jam like onions.

  • Step 4

    Spread your onions on top of your tomatoes, this will then be the bottom of your tart. Discard the thyme sprigs and season with pepper.

  • Step 5

    Layer your phyllo sheets over the onions, 1 by one, basting each layer with melted butter before adding the next sheet and tuck them in nicely so the side of phyllo are inside the dish. Cover the whole filling with your phyllo, butter the last sheet and put in oven for 20 to 25 minutes.

  • Step 6

    Once time is up, take your tart out of the oven and wait a few minutes before flipping it onto a plate. When you're ready, cover your dish with a plate and flip. If you are using goat cheese, crumble it over the tart and serve.