Tenderstem®, mozzarella, tomato and red onion marmalade tart
10 mins preparation
20 mins cooking
- 4 Large vine tomatoes, cut in half
- 2 tbsp Olive oil
- 1 Red onion, thinly sliced
- 2 tbsp Balsamic vinegar
- 4 Sheets of Filo pastry
- 50g Melted butter
- 150ml Greek yoghurt
- 3 Eggs, beaten
- 200g Mozzarella, sliced
- 5 Tenderstem® stems, sliced down the middle
- Salt + Pepper
Pre-heat the oven to 160c, gas mark 3
Place the cut tomatoes on a baking tray and drizzle with olive oil, salt and pepper and place in the oven for about an hour to slowly roast.
Put 1 tbsp of olive oil in a non-stick pan and gentle sweat the onion for about 5 minutes until soft. Add the balsamic vinegar and cook for a further 5 minutes so that the onions absorb all the vinegar and reduce creating an onion marmalade. Set aside.
Once the tomatoes are roasted, remove from the oven and turn up to 180c, gas mark 4.
Brush the melted butter all over the base and sides of your tart tin. Place roughly a square sheet of filo in the tart tin so it reaches over the edge. Brush with more melted butter and rotate the next sheet of filo and place on top to cover the edge. Repeat with the remaining two sheets so that the edges and base are completely covered.
Cover the base of the tart with the onion marmalade. Then place the roasted tomatoes into the pastry so that 7 fit nicely around the edge and one goes in the middle so there is a tomato in each slice. Place about half the mozzarella around the tart
In a jug beat the eggs and the greek yogurt, and season. Pour over the tart missing the tops of the tomatoes. Place the remaining mozzarella around the tart.
Place in the oven for 20 mins. After 20 mins pull out and push in the Tenderstem® stems and roast for a further 5-10 mins until the eggs and yoghurt are set.