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For the pastry

Nutrition: per serving

  • kcal380
  • fat19g
  • saturates11g
  • carbs42g
  • sugars7g
  • fibre4g
  • protein11g
  • salt1.1g

Method

  • step 1

    Make the pastry first. Put the flour, butter, cheddar and salt in a food processor. Pulse a few times, just until the butter and cheese are in smaller pieces. Measure 150ml of very cold water into a jug. Drizzle the water into the pastry, little by little, pulsing between additions, until it comes together into a rough ball – it will feel quite doughy. Wrap in cling film and chill for 1 hr.

  • step 2

    Meanwhile, in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil. Stir in the sugar, thyme and sage, turn up the heat and cook for a few mins more until golden and sticky. Season and set aside to cool a little.

  • step 3

    Heat oven to 200C/180C fan/gas 6. Dust a big baking sheet with more flour, then roll out the pastry on it to a rough circle, a little more than 0.5cm thick. Mix the onions with the breadcrumbs and Parmesan.

  • step 4

    Leaving a good 5cm border all the way round, spread the onion mixture over the base, then arrange the tomatoes on top. Hand-roll and pinch the pastry edges up around the filling, pressing firmly to hold. Scatter over more thyme, plenty of seasoning and a pinch of sugar. Can now be covered and chilled for up to 12 hrs.

  • step 5

    Drizzle with a little olive oil and bake for 25 mins until the pastry is crisp and golden. Serve warm or at room temperature, with a big salad, if you like.

Recipe from Good Food magazine, July 2013

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Comments, questions and tips (8)

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Overall rating

A star rating of 5 out of 5.4 ratings

Mariska123

This is an older recipe but so easy to make. It makes for a lovely lunch on a warm day.

roullours

This is wonderful, a great family favourite that friends love, too. I have made it with bought puff pastry and it is just as good. It has such good flavours and makes my mouth water just thinking about it.

jaaser

I made this according to the recipe once, and loved it. Since then I've made it several times varying the recipe according to what I have at hand. It's always lovely. Right now I have one in the oven made with a shopbought, ready-rolled all butter pie crust, a layer of caramelized onions (4 kinds),…

gemessex

Very lovely, all the family enjoyed this dish but my "meat and potatoes" husband needed a little something extra to fill him up and thought this is better suited as a side dish.

craftybeggar

A star rating of 5 out of 5.

Made this to use up some of the ever growing collection of tomatoes from my greenhouse. Its really nice everyone loved it, only query is that there seems a lot of breadcrumb and onion mix to pile onto the pastry before the tomatoes go on but still tasty all the same. Would make again.

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