I’ve had a few vegetarian Christmases in my time and when I saw this recipe in a magazine recently I knew that I had to make it gluten free and convert it to the thermomix. It ticked so many boxes – festive, vegetarian, healthy and looked easy and delicious. A winner before I even made it….in fact before it even went into the oven it was looking gorgeous.
I haven’t tried making gluten free pastry before so this was my first time. Not bad. Not perfect but it tasted fabulous. And please do as I say and not as I do and don’t decide that lemon olive oil all over the top before it goes in the oven is a good idea. It’s not. Save that for later. And I took a few photos of the fresh thyme before I was happy with the photo and then as I was making room on my camera I accidentally deleted it. Ahhhhhhhhhhhh. Here is another picture of thyme I’ve taken earlier in the year and let’s pretend it was the pretty picture I took today.
This recipe and the pastry are pretty forgiving because the electrician decided to come and instal the circuit breaker about 10 minutes into cooking time so then the oven was off for 10 minutes, oil was going everywhere on the baking tray and I thought it was all going to end up being a big flop. But lo and behold, I left it in a little longer than necessary and got one absolutely delicious tart that everyone ate up. That’s right, 4 kids and myself demolished this for lunch. That really does make it a winner doesn’t it.
This recipe has been adapted from the Tomato & Onion Pie Recipe in the New Idea Christmas & Holiday Essentials magazine.
- 2 red onions
- thyme leaves
- 2 Tbsp balsamic vinegar
- 2Tbsp sugar
- olive oil
- 180g gluten free or regular plain flour
- 100g butter
- 100g cream cheese
- 4 roma tomatoes, sliced
- Thinly slice the red onions, place in a frypan with some thyme leaves, olive oil and salt. Heat over a medium heat for about 10 minutes until they are really soft.
- Add in vinegar and sugar, stir and reduce heat and let the onions reduce for a few minutes.
- When the liquid has reduced and they are looking soft and delicious, take them off the heat, transfer to a bowl and set aside.
- Now let's make your pastry. Place flour, butter, cream cheese and a dash of salt into your thermomix bowl or a food processor. Process until it resembles breadcrumbs. I do this on closed lid setting and knead button (the wheat picture) for 1 minute.
- Add in a few tablespoons of ice cold water. You can use water from the fridge or place some water in the freezer while you are making your onions and use that water.
- Process until it just comes together, remove from your thermomix or food processor and place on glad wrap/plastic wrap. Form into a ball, flatten into a round disc, coat lightly in some gluten free or regular plain flour as your dough is a bit sticky.
- Pop your pastry into the fridge for at least ½ hour. If you're rushed for time just pop it in the freezer for about 15-20 minutes
- When your pastry is ready place it in between 2 pieces of baking paper and roll it out into a circle.
- Remove the top layer of baking paper, spread out the onions onto the pastry leaving a border that we can fold over and start laying the tomatoes in 2 circles. It's easiest to start from the outside and then do an inner circle.
- Top with more thyme leaves, some salt and pepper and fold over the edges of your pastry towards the centre of your tart. Don't worry if they break or crumble, it all comes together in the end.
- Bake in a preheated 180-190C degrees oven for about 30-40 minutes until pastry is cooked, tomatoes are looking cooked and it's ready to eat.
- Remove from the oven, slice and serve with salad or vegetables. This is absolutely delicious hot, warm or cold.