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Tomato and Onion Tart

Tomato and Onion Tart

Looking for a tasty brunch idea? Made with tomatoes and onions confit, this tart is easy to do at home. Yummy!

17 July, 2018
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Type of dish

Dietary Consideration

serves for


total time

1 HR 30 MIN


All purpose flour
220 g
100 g
1/2 tsp
Sour cream
50 ml
Lemon juice
1 tbsp
500 g, cherry, large
1, cut into rings
Olive oil
2 tbsp
Basil oil
2 tbsp, for drizzling


How to make a tomato and onion tart

Heat the oven to 200°C (180°C in a fan oven), gas 6.

Quickly knead the flour, butter, salt and the egg together to form a dough.

Wrap in clingfilm and allow to rest in the fridge for 30 minutes.

Mix the sour cream with the lemon juice and some salt and ground black pepper and then stir in the eggs.

Roll out the dough on a floured work surface approx. 1 cm thick and cut out a circle approx. 32 cm in diameter.

Place the dough in a cake tin lined with grease-proof paper so that there it has a 3 cm high edge.

Pierce the floor with a fork then spread the sour cream onto the dough and cover with the tomatoes.

Drag the onion rings through the olive oil and place on top of the tomatoes.

Bake the tart for approx. 30-40 minutes.

Before serving your tomato and onion tart, drizzle with basil oil.

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