I can get carried away by the sight of all the gorgeous produce at farmer’s markets – but my Cherry Tomato and Thyme Tart is an absolute winner!
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Waking, feeling refreshed and with an empty fridge, on Saturday morning I decided to get myself to one of our regional South Australian farmer’s markets, the Mount Pleasant Farmer’s Market.
I had big plans to take lots of Instagrammable photos, while swanning about engagingly chatting to the stallholders and stocking up the shopping bags that The Bloke would be obligingly carrying.
What actually happened was that He took the dog for a big walk into the town and I, completely focused on the gorgeously fresh range of products available, launched into a shopping frenzy until I ran out of cash.
The fabulous locally grown, seasonal produce was completely inspiring and my brain was ticking over so hard, trying to work out how to best use each item I wanted, that Instagram was totally forgotten. Yes folks, I’m a social media failure.
However, I like to think I’m bloody good at making the most of premium, seasonal produce with minimal fuss.
These cherry tomatoes are sublimely sweet and delicious, but I may have overestimated just how many we could eat per sitting, when I bought the giant sized tub of them.
Not a problem! This cherry tomato and thyme tart is simplicity itself. I made the pastry from scratch (the work of a few moments with a food processor), but you could certainly buy it – I won’t be judging anyone for taking short cuts.
I also caramelised some onion for it but, again, you could just buy a jar of the very excellent Beerenberg Caramelised Onion!
However you choose to throw this together, I can guarantee it is full of flavour and the perfect Sunday night meal.
Easy Cherry Tomato and Thyme Tart
- 125 gms chilled butter diced
- 250 gms plain flour
- 1/4 cup grated parmesan
- 2 Tbsp fresh thyme leaves
- pinch of salt
- 80 mls iced water
- 1 punnet of cherry tomatoes
- 125 gms grated cheddar cheese
- 1 onion sliced
- 2 Tbsp olive oil
- 2 Tbsp mustard of your choice
- 2 Tbsp fresh thyme leaves
- Place all pastry ingredients in a processor and pulse until it just comes together. (If using a Magimix CE, put all ingredients in steel bowl and run pastry program.)
- Turn onto floured surface, pat lightly into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 180C
- Grease rectangular tart pan with removable base.
- Roll chilled pastry to fit base and sides of tart pan.
- Cover with a sheet of baking paper, weigh down with baking weights and bake for 15 minutes.
- Remove paper and weights and bake for a further 5-10 minutes, until base is dried.
- Allow to cool for 15 minutes.
- While pastry is chilling and baking, heat olive oil over moderate heat, add onion slices and a good pinch of brown sugar and cook slowly until soft and caramelised.
- Set aside to cool.
- Spread base of cooled tart case with a thin layer of mustard, sprinkle with grated cheese and caramelised onions, then distribute cherry tomatoes on top, evenly.
- Sprinkle thyme leaves.
- Bake 180C for 30-40 minutes.
- Tart is ready when the cheese is bubbling and the tomatoes are puckering.
- Stand to cool for 10 minutes before serving.