Caramelised Onion and Tomato Tart

Some times you have a glut of something left in the fridge and nothing seems to use these particular ingredients so they sit around waiting to go off.   That is when I try to create something and regular dishes find themselves having added ingredients.

We had a surplus of tomatoes and onions having been given a whole load of each.    I was not going to waste them. In this instance I had made my own pastry but bought would work just as well.

Ingredients 
Pastry
Onions lots and lots sliced thinly
butter (butter is best for caramelising but you could use oil if necessary)
brown sugar - I use muscavado and probably not as much
Spinach - I always have this in the fridge and it lines the dish giving it a rich colour but you don't have to use it.
Tomatoes - lots again sliced 
Mozerella cheese -  roughly  torn into small chunks 




Melt the butter and fry the onions very gently, stirring often so they don't burn.

when they are really soft add the brown sugar and stir in well.

initially it will liquify but keep stirring to coat the onions really well and continue on a really gentle heat. 



When the sugar has all evaporated and the onions are almost golden in colour take it from the heat and allow to cool slightly.   We are now ready to put it all together.

Roll out your pastry and line your dish

you can build your layers however you want; I like spinach on the base, onions in the middle with the tomatoes spread over the top.  This could be repeated if you had enough of the fillings.

It was after the tomato layer I threw in some salt and a good helping of pepper but that is a matter of choice

a good covering of mozzerella cheese and the tart is ready for the oven.

A hot oven for 20 minutes or until the cheese is melting, bubbling and turning golden.  The smell of fresh tomatoes wafts through the house and the children miraculously appear demanding food.

This makes a great lunch dish or if you have to take a dish to some buffet event, you don't have to eat it hot.   

Enjoy and let me know if you have any recipes for using up extra.

Tiggy 

Check out my other blog at Tiggy Hayes