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–+ servings
This tart has buttery vegan puff pastry, sticky caramelized onions, and perfectly confit tomatoes. Give this recipe a try if you want a zingy treat that's easy to make.
a picture of six squares of a caramelized shallot and tomato tart topped with basil and capers
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Servings4

Ingredients

For the confit tomatoes
  • 750 grams tomatoes halved
  • 1 garlic bulb halved
  • A few sprigs of thyme, oregano, basil, or rosemary optional
  • 350-500 ml olive oil
  • Salt and pepper to taste
To make the tart
  • 1 quantity confit tomatoes
  • 6 shallots finely sliced
  • 1 tsp caster sugar
  • 1 tbsp red wine vinegar
  • 200 grams (7 oz) block vegan puff pastry
  • 1 tbsp dairy-free milk optional
  • 3 tbsp drained capers
  • Finely grated zest of 1 lemon
  • Leaves from 3 basil sprigs

Instructions

For the confit tomatoes

  • Preheat the oven to 120°C.
  • Put the tomatoes into a snug-fitting, deep baking tray, placing them cut side up. This stops the liquid from the tomatoes leaching into the oil.
  • Add the halved garlic bulb, preferably placing it cut side down to infuse the oil. Season well and add the herbs, if using.
  • Pour the olive oil over the tomatoes until it reaches halfway up the sides of the tray then pop them in the oven for 11/2 to 2 hours until the tomatoes have softened and shriveled up.
  • Allow to cool. Meanwhile, sterilize a jar by cleaning it thoroughly in hot soapy water, then put it in a moderate oven preheated to 150°C for 10 minutes to dry. Decant the cooled tomatoes into the sterilized jar. They will keep well at room temperature for up to one month.
  • For this recipe, add your cooled confit tomatoes to your pastry.

Make the tart

  • Preheat the oven to 190°C (375°F), Gas Mark5. Place a baking sheet or large baking tray in the oven to heat up.
  • Use 3 tablespoons of the oil from the confit tomatoes to fry the shallots in a large frying pan over a medium heat for10 minutes until softened. Add the sugar and red wine vinegar and cook for a further 10 minutes until sticky and caramelized.
  • Roll the puff pastry out into a rectangle on a large sheet of nonstick baking paper and score a smaller rectangle 2.5 cm (1 inch) from the edge. Prick the inner rectangle with a fork, then cover with a layer of caramelized shallots.
  • Top evenly with the drained confit tomatoes. Brush the exposed edges of the pastry with the milk, if you like, slide the tart on its paper onto the preheated baking sheet or tray and bake for 25–30 minutes until the pastry is golden.
  • Sprinkle the tart with the capers, lemon zest and basil leaves to serve.