- Serves: 4-6
- Cook Time: 55 minutes
- Prep Time: 40 minutes plus 30 minutes chilling and standing
- Effort: medium
- 250 g plain flour, plus extra for dusting
- 1 tbsp fresh thyme, leaves picked and finely chopped, plus extra for garnish
- 1 orange, zested and juiced
- 125 g unsalted butter, chilled and cubed, plus extra for greasing
- 1 egg yolk, lightly beaten
- 1 head of garlic, left whole
- 2 tbsp olive oil
- 10 g butter, for frying
- 14 shallots, peeled and trimmed (see tip)
- 2 tsp sugar
- 75 ml balsamic vinegar
- 1 tsp fresh ginger, peeled and freshly grated
- 400 g cherry tomotoes, mixed colours if available
Tips and Suggestions
To check whether the butter has been integrated evenly, gently shuffle the bowl from one side to the other, bringing any larger lumps of butter to the top. Then rub them into the mixture further.
To peel shallots, immerse them in boiling water for a few minutes. Drain and run them under cold water, then the skins should peel off easily.
1. In a large mixing bowl, combine the flour, half the thyme leaves, the orange zest and a pinch of salt, then add the butter cubes. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (see tip).
2. Preheat the oven to 200C/180C fan/gas 6. In a bowl, beat the egg yolk and mix in 2 tablespoons of cold water, then gradually add this to the dry mixture, mixing with a knife and then your hands, until it forms a ball. You may not have to add all the liquid. If the pastry is too watery, work in another tablespoon of flour. Wrap the pastry ball in cling film and chill for 30 minutes.
3. Place the garlic head on a piece of tin foil then pour over half the olive oil. Wrap the tin foil up to seal and place on a baking tray. Bake for 15-20 minutes, until soft. Leave the oven on.
4. Meanwhile, in a large saucepan, heat the remaining olive oil and butter and fry the shallots until golden over a medium heat. This should take 5-8 minutes. Stir in the sugar, then add the balsamic vinegar. Bring to the boil and hold at a rolling boil for 1 minute. Mix in the ginger, orange juice and remaining thyme. Simmer for 2 minutes until the sauce is thick, then set aside.
5. On a clean surface lightly dusted with flour, roll out the pastry to the about one and a half times the size of a 25cm round baking dish. Grease the dish and line it with the pastry, letting the pastry overhang.
6. Squeeze the roasted garlic out of its skins into a small bowl. Season and smooth into a paste with the back of a teaspoon. Spread the mixture onto the bottom of the tart and then arrange the tomatoes within it. Pour over the shallots and their juices, pushing the shallots into the gaps between the tomatoes. Fold the overhanging pastry back over the tomatoes and shallots and trim off any excess. Dont worry if its a little uneven. Bake for 30-35 minutes, until the pastry is golden and the tomatoes are soft. Stand for 5 minutes, then serve garnished with thyme leaves.
For more meat free inspiration, see more vegetarian recipes
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