There’s a whack of flavour in this dish thanks to the layer of caramelised onion beneath the tomatoes and the base of tomato and mustard paste below that.
A tart for breakfast? There’s no reason why not. You can even prepare it the day before, refrigerate it, bring it to room temperature just before you have your morning coffee, and then pop it into the oven for a hot, warming breakfast. Perfect for a cold autumn day.
The tomatoes need to be bright red and ripe almost to the point of fading. The onions (and there’s plenty of onion in this tart as well as tomatoes) can be red too, but aren’t roasted for this recipe even though I do often roast them before continuing with a recipe. In this case, round slices are best.
The pastry is a hot water pie crust, the recipe for which was given to me years ago by a local restaurateur in my small town. After I told her how wonderful the crunchy pastry was, she said — here’s the recipe. Find that below too.
For this, you need a standard old-fashioned oven pan, which you need to spray or grease.
