Caramelized onion tart with slow-roasted tomatoes
Delicious and mild onion tart with a hearty tart crust. The slow-roasted tomatoes complement the tart and make for the perfect dinner that everyone will enjoy. This recipe does not meet the Whole Grain Logo requirements, but it is an opportunity to include more whole grains in everyday meals.
Ingredients
Tart crust
- 3 dl Coarsely rolled oats
- 2 egg
- ½ dl olive oil
- 1 dl wheat flour
Tart filling
- 4 egg
- 1 dl milk
- 2 dl Greek yogurt 2%
- 1 tsp fresh thyme chopped
- ½ tsp nutmeg
- ½ tsp salt
- pepper
Onion
- 4-5 pcs banana shallots
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
Slow-roasted tomatoes
- 4 pcs large tomatoes
- 1 tbsp olive oil
- pepper
Instructions
Tart crust
- The oats are blended in a food processor.
- In a bowl, mix the oat flour with the remaining ingredients and combine the dough until it forms a smooth consistency.
- Roll out the tart dough between two pieces of parchment paper and then place it in a greased tart pan, about 26 cm in size. Set the dough aside in a cool place.
Tart filling
- All the ingredients are mixed well together in a bowl.
- Half of the filling is now poured into the tart pan. Save the remaining half for later.
Onions / tart continued
- Preheat the oven to 170°C.
- Slice the onions into approximately 1 cm thick slices.
- Heat a pan over medium heat and cook the onion slices in a bit of oil, making sure not to stir too much. They should caramelize and turn golden, so be careful not to let the pan get too hot.
- Once the onions are slightly translucent, pour the vinegar over them and continue cooking until the vinegar has evaporated.
- Carefully place the onions into the tart pan so that they are spread evenly and tightly. Pour more tart filling over the onions if there is space.
- Bake the tart at 170°C until it is golden and fully baked. It takes about 30-40 minutes.
Slow-roasted tomatoes
- Preheat the oven to 170°C.
- Cut the tomatoes into wedges and toss them with olive oil and pepper.
- Place the tomatoes on a piece of parchment paper and bake them in the oven, possibly alongside the tart.
- Bake the tomatoes until they develop a bit of color on the edges.
Plate the dish.
- Serve the onion tart with the slow-roasted tomatoes. Optionally, complement the tomatoes with some pesto or feta.