Free Healthy Recipe - Balsamic Onion, Olive and Tomato Tart

Dairy free, Low fat, Low sugar

Serve this delicious tart with lashings of green salad - it looks and tastes stunning with the contrasting colours and flavours. The tart works particularly well with the coarse-textured oat pastry.

4 vine-ripened Roma tomatoes quartered lengthways
1 tbsp olive oil
6 Cipollini onions thinly sliced
1 tbsp water
1 wholemeal and oat pastry shell (see recipe list)
1/3 cup pitted olives, halved
2 tbs oregano, chopped
4 sprigs rosemary
6 servings Italian green salad, see recipe list

Preheat the oven to 180 degrees Celsius. Place the tomatoes on a baking tray lined with baking paper. Brush lightly with olive oil and bake for 40-50 minutes.

While the tomatoes are roasting, put the onions in a pan with the balsamic vinegar, water and sugar. Bring to a boil over a medium heat before reducing the heat and simmering until the onions are very soft, tender and sweet.
When the tomatoes are cooked, reduce the oven to 150 degrees. Line the bottom of the pastry shell with the onions and herbs. Arrange the olives on top, then cover with the roasted tomatoes, and goat's cheese.
Warm in the oven for 10 minutes and serve with the Italian green salad.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 60 mins
Ready in: 70 mins

Suitable for:
Dinner, Entree, Lunch, Side Dish, Snack
See also:
Pastry - Wholemeal and Oat
Italian Green Salad
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Nutritional Information - Per Serve
Kj 2028 kj
Calories 485 kcal
Fat 31.2 g
Saturated Fat 6.5 g
Total Carbohydrate 35.4 g
Total Protein 12.2 g
Fibre 7.4 g

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