MEJ Masthead

Slow Roasted Tomato, Caramelised Onion and Gouda Tart

Anisa Sabet

A buttery shortcrust pastry crust filled with caramelised onions, a creamy gouda filling and slow roasted cherry tomatoes.

A perfect Summer dinner for any balmy evening.


What you need

  • Large baking tray lined with baking paper
  • Large mixing bowl x 2
  • Stand mixer
  • Large fry pan
  • Large tart tin, preferably with a loose bottom


(Makes 1 tart)


For the slow roasted tomatoes:

  • 3 punnets (600g) cherry tomatoes
  • Olive oil
  • Sea salt
  • Freshly grated black pepper
  • Pinch brown sugar

For the pastry: 

  • 200g plain flour
  • 100g chilled butter, chopped
  • Pinch of salt
  • 50g grated gouda
  • 3 tablespoons iced water

For the caramelised onions: 

  • Olive oil
  • 4 red onions, finely sliced
  • 2 tablespoons brown sugar
  • 1-2 tablespoons balsamic vinegar

For the filling: 

  • 150ml cup milk
  • 150ml cup pure cream
  • 2 eggs
  • 100g grated gouda
  • 2 teaspoons chopped dill
  • Sea salt
  • Freshly grated black pepper
  • Garnish: fresh dill, shaved parmesan



1. To make the tomatoes: Preheat oven to 180°C. Cut your tomatoes in half, toss with a bit of olive oil, salt and pepper (I find it easier to do this in a large bowl), then place cut side up on the prepared baking tray. Bake for approx 60 minutes until turning brown on the ends and they are semi-dried looking. Sprinkle with brown sugar and set them aside. Turn the oven down to 160°C.

2. To make the pastry: In the stand mixer on a  medium speed, mix together your flour, butter and salt until a consistency of fine breadcrumbs have formed. Add the gouda and mix for a bit more on a low speed. Add the iced water and mix on a low speed until the dough comes together. Use your hands to knead the dough and make a ball, then flatten it into a disc shape. Cover with glad wrap and pop into the fridge to chill for 30 minutes.

3. When chilled, roll it out to fit your tart tin. Press the pastry into the edges, trim the excess, line the base with baking paper and baking beads or uncooked rice and pop into the oven to bake for 15 minutes.  Remove the baking paper and beads/rice and cook for another 10-15 minutes. Set aside.


4. To make the onions: in the large fry pan, heat the olive oil then add the onions with a good pinch of salt. Cook on a very low heat for 15-20 minutes to avoid burning. When the onions have softened and turned a bit brown, add the sugar and balsamic – this will commence the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Turn off the heat and set aside.

5. To make the filling: In the other large mixing bowl, toss together your filling ingredients (not garnish) and set aside.

6. To make the tart: Spread the caramelised onions in an even layer in the pastry case. Pour in your egg filling and top with slow-roasted tomatoes. Dust over some salt and pepper and bake in the oven for 25-30 minutes until the top has gone golden. Allow to cool for 15 minutes, garnish with fresh dill and shaved parmesan and serve with a side salad.

Storage:  Tart will keep in an airtight container in the fridge for up to a week.


For more recipes, check out Canberra-based food and recipe blog, The Macadames.


Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author

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