Ingredients
Serves 4-6Tarts:
2 red onions
Olive oil
1 garlic clove, crushed
1 tbsp brown sugar
Splash of Balsamic vinegar
¼ cup basil leaves, torn roughly
200gr marinated goat's cheese, crumbled
Rocket leaves, to serve
1 packet ready rolled shortcrust pastry
1 egg, beaten
Roasted Tomatoes:
6 Goulburn Valley tomatoes
6 garlic gloves, unpeeled, bruised with the back of a large knife
Olive oil
Balsamic glaze
Sea salt & freshly ground black pepper
Dressing:
100ml lemon juice
2 tsp Dijon mustard
1 tbsp thyme leaves
300ml olive oil
Method
For the tomatoes:
Cut each tomato into 8 wedges. Place on a lined baking tray. Drizzle with olive oil and balsamic glaze, sprinkle with sea salt and freshly ground black pepper and scatter garlic cloves amongst the tomatoes. Roast in the slowest oven possible for up to 8 hours or until soft. Set aside.
For the dressing:
Whisk all ingredients together until well combined.
For the tarts:
Line six 8cm tart cases (the ones with removable bases are best) with shortcrust pastry. Prick the bases and freeze until hard. Bake at 180°C (160°C if fan forced) for 20 minutes. Remove from oven, brush with egg and cook for another 10 minutes at 160/140° C or until golden.
Heat olive oil in a heavy based fry pan. Cook onions and garlic until softened. Add sugar and cook until onions are soft and caramelised. Add vinegar and salt and pepper to taste.
Place a layer of onions on the base of the tart cases. Add a layer of tomatoes, basil and goats cheese. Return tarts to the oven to warm through for about 10 minutes.
Top each tart with rocket leaves and drizzle with dressing. Serve immediately.