Tomato Tart with Onion Confit and Mustard by @simonauscher

1h5

6 servings

🥐

1 sheet (about 250 g)

Puff pastry

🍅

5

Heirloom tomatoes

🍅

120 g

Cherry tomatoes

🧅

450 g

Sweet onions

🧄

3 cloves

Garlic

🌼

30 ml

Wholegrain mustard

🍎

5 ml

Cider vinegar

🧂

5 g

Salt

🫒

30 ml

Olive oil

  1. Preheat

    Preheat the oven to 180°C / 350°F.

  2. Slice
    • sweet onion
    • garlic

    Thinly slice the sweet onions and garlic.

  3. Heat
    • olive oil
    • sweet onion
    • garlic

    Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Add the onions and garlic.

  4. Cook
    • apple cider vinegar
    • sweet onion
    • garlic

    Cook until browned, stirring frequently. Deglaze with the apple cider vinegar.

  5. Stir
    • wholegrain mustard
    • Cider vinegar

    Let the vinegar evaporate, then stir in the wholegrain mustard.

  6. Transfer
    • Sweet onions

    Transfer the onion mixture to a bowl. Let it cool completely.

  7. Slice
    • heirloom tomato

    Slice the heirloom tomatoes into 1 to 1.5 cm / ½-inch rounds. Halve the cherry tomatoes if large.

  8. Salt
    • heirloom tomato
    • salt

    Salt the tomatoes generously and let them drain for 10 minutes.

  9. Lay
    • puff pastry

    Lay the puff pastry on a baking tray. Leave a 1 cm / ½-inch border around the edge.

  10. Spread
    • puff pastry
    • sweet onion
    • garlic

    Spread the cooled onion mixture over the pastry. Keep the border uncovered.

  11. Arrange
    • heirloom tomato
    • Sweet onions

    Arrange the tomato slices over the onion mixture. Scatter the cherry tomatoes on top.

  12. Brush
    • olive oil
    • Heirloom tomatoes

    Brush or drizzle the remaining 1 tablespoon olive oil over the tomatoes. Bake for 35 to 40 minutes until the pastry is golden and crisp.

Tomato Tart with Onion Confit and Mustard by @simonauscher

1h5

6 servings

🥐

1 sheet (about 250 g)

Puff pastry

🍅

5

Heirloom tomatoes

🍅

120 g

Cherry tomatoes

🧅

450 g

Sweet onions

🧄

3 cloves

Garlic

🌼

30 ml

Wholegrain mustard

🍎

5 ml

Cider vinegar

🧂

5 g

Salt

🫒

30 ml

Olive oil

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C / 350°F.

  2. Step 2/12

    Thinly slice the sweet onions and garlic.

    🧅sweet onion
    🧄garlic
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Add the onions and garlic.

    🫒olive oil
    🧅sweet onion
    🧄garlic
    🍳frying pan
    🥄wooden spoon

  4. Step 4/12

    Cook until browned, stirring frequently. Deglaze with the apple cider vinegar.

    🍎apple cider vinegar
    🧅sweet onion
    🧄garlic
    🍳frying pan
    🥄wooden spoon

  5. Step 5/12

    Let the vinegar evaporate, then stir in the wholegrain mustard.

    🌼wholegrain mustard
    🍳frying pan
    🥄wooden spoon

  6. Step 6/12

    Transfer the onion mixture to a bowl. Let it cool completely.

    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/12

    Slice the heirloom tomatoes into 1 to 1.5 cm / ½-inch rounds. Halve the cherry tomatoes if large.

    🍅heirloom tomato
    🍅cherry tomato
    🔪chef's knife
    🪵cutting board

  8. Step 8/12

    Salt the tomatoes generously and let them drain for 10 minutes.

    🍅heirloom tomato
    🍅cherry tomato
    🧂salt
    🥣mixing bowl

  9. Step 9/12

    Lay the puff pastry on a baking tray. Leave a 1 cm / ½-inch border around the edge.

    🥐puff pastry
    🍳baking tray

  10. Step 10/12

    Spread the cooled onion mixture over the pastry. Keep the border uncovered.

    🥐puff pastry
    🧅sweet onion
    🧄garlic
    🌼wholegrain mustard
    🖌️pastry brush

  11. Step 11/12

    Arrange the tomato slices over the onion mixture. Scatter the cherry tomatoes on top.

    🍅heirloom tomato
    🍅cherry tomato
    🍳baking tray

  12. Step 12/12

    Brush or drizzle the remaining 1 tablespoon olive oil over the tomatoes. Bake for 35 to 40 minutes until the pastry is golden and crisp.

    🫒olive oil
    🍳baking tray
    🖌️pastry brush

Composition

Ingredients

Types

Grains, Vegetables, Seasonings, Fats and oils

Ingredients

Puff pastry, Heirloom tomatoes, Cherry tomatoes, Sweet onions, Garlic, Wholegrain mustard, Cider vinegar, Salt, Olive oil

Notes

Heirloom tomatoes (large), Cider vinegar (a splash)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

353 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 37g, Dietary fiber: 5g, Total fat: 21g, Saturated fat: 5g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 430mg, Potassium: 525mg, Iron: 2.4mg, Calcium: 49mg

Vitamins

Vitamin C: 24mg, Vitamin A: 120µg, Vitamin K: 18µg, Folate: 55µg

Preparation

Time Information

Preparation

25 minutes

Cooking

40 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, wooden spoon, baking tray, mixing bowl, pastry brush

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Starter

Occasions

Lunch, Dinner, Summer gathering, Picnic, Brunch

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Flaky, Tender, Juicy, Jammy

Flavors

Sweet, Savory, Tangy, Mustardy, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep loosely covered in a cool, dry place.,Do not leave out longer than 2 hours.), fridge : 3 days (Store in an airtight container.,Reheat in the oven to restore crispness.), freezer : 30 days (Freeze in an airtight container after cooling completely.,Reheat directly in the oven from frozen.)