Courtney Roulston's Perino tomato free-form tart

This vibrant tomato tart is full of flavour from Perino tomatoes, ricotta and the secret ingredient - Vegemite! A perfect table centrepiece, this dish will impress everyone.

6

15m

Note: + 2 hours chilling time

50m

Ingredients

  • 2 tbs extra virgin olive oil
  • 1 large red onion, thinly sliced
  • 1 tbs Vegemite
  • 1/3 cup (55g) semolina
  • 300g ricotta, coarsely crumbled
  • 2 x 200g red Perino tomatoes
  • 1 egg, lightly whisked
  • 5 thyme sprigs

Pastry

  • 1 1/3 cups (200g) plain flour
  • 1/4 tsp baking powder
  • 100g chilled butter, chopped
  • 25g finely grated parmesan
  • 125g cream cheese, chilled, chopped

Method

STEP 1

To make the pastry, process the flour, baking powder, butter and a pinch of salt in a food processor for 30 secs or until the mixture resembles breadcrumbs. Add the parmesan and cream cheese. Pulse until the mixture comes together into a ball, adding a dash of water if the mixture looks dry. Turn onto a lightly floured work surface and press into a disc. Wrap the dough in plastic wrap and place in the fridge for 2 hours to rest.

STEP 2

Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Remove the dough from the fridge. Heat half the oil in a large frying pan over medium-high heat. Add the onion and a pinch of sea salt. Cook, stirring occasionally, for 3-4 mins or until the onion softens. 

STEP 3

Roll out the dough on a lightly floured surface until 5-6mm thick. Carefully transfer the pastry to the lined tray. 

STEP 4

Spread the Vegemite over the base of the pastry, leaving a 5cm border around the edge. Sprinkle the semolina over the Vegemite. Top with the ricotta and onion. Arrange the tomatoes on top of the onion and fold over the pastry, pleating as you go. Brush the pastry with a little egg. Season the tart with salt and freshly ground pepper. Drizzle the remaining oil over the tomatoes and sprinkle with the thyme. Bake for 45 mins or until the tomatoes are wrinkled, the pastry is golden and the base is cooked through. Allow to cool before cutting into slices. 

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.