I believe that even the simplest of ingredients, when combined together, can tantalize your taste buds! If you are a vegetarian, you can omit the egg yolk and replace it with 4 tablespoons water.
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙘𝙖𝙧𝙖𝙢𝙚𝙡𝙞𝙯𝙚𝙙 𝙤𝙣𝙞𝙤𝙣𝙨
40 g salted butter
150 g onion, cut into thin wedges
5 g caster sugar
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙥𝙖𝙨𝙩𝙧𝙮
90 g salted butter
200 g self-raising flour
50 g finely grated parmesan cheese
Small handful of fresh thyme leaves or oregano leaves
1 egg yolk + 2 tablespoons of water
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙩𝙤𝙢𝙖𝙩𝙤𝙚𝙨
25 g salted butter
1 tablespoon cooking oil
1 teaspoon sugar
2 garlic cloves, thinly sliced
300 g plum tomatoes, halved lengthwise
Several sprigs of fresh thyme or oregano leaves
300 g cherry tomatoes, halved
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙘𝙖𝙧𝙖𝙢𝙚𝙡𝙞𝙯𝙚𝙙 𝙤𝙣𝙞𝙤𝙣𝙨, melt the butter in a frying pan.
Cook the onions over a medium heat for about 10 minutes, stirring often, until beautifully golden.
Stir in the sugar and cook for a couple of minutes. Tip the onions and the juices into a bowl and set aside.
Preheat the oven to 200°C/gas 6/fan 180°C.
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙥𝙖𝙨𝙩𝙧𝙮, rub butter into the flour to make fine crumbs. Stir in the parmesan, thyme or oregano and a pinch of salt. Add in the egg yolk and 2 tablespoons of cold water. Mix to make a dough. Wrap it with cling film.
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙩𝙤𝙢𝙖𝙩𝙤𝙚𝙨, heat the butter and oil in a heavy bottomed pan on the stove until it is quite hot.
Stir in the sugar and garlic, and then put in the plum tomatoes, cut-side down, with a few thyme or oregano sprigs. Sizzle the tomatoes for no more than 1 minute.
Place the semi-cooked tomatoes and the cherry tomatoes on a tart tin, lined with non-stick paper.
Place the cooked onions on top and sprinkle with salt and pepper if desired.
Roll out the pastry until it is slightly bigger than the top of the tin. Lay it over the tomatoes and onions and tuck the excess dough down the sides of the tin.
Bake on a baking sheet for 25 minutes, until golden. Cool for 5 minutes before placing a plate over the top of the pastry and upturning the tart onto it. Scatter with extra thyme or oregano and black pepper.
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