Tomato and Sage Tart


There is something perfect about little grape tomatoes – they always look so delicious and turn an ordinary salad into something quite extraordinary. I always have plenty growing in my garden!.  Their colour too just represents summer and this tart is the perfect summer dish to share, albeit I like to make it year round. This is so quick and simple that you won’t have to think twice about making it. While this recipe uses store-bought caramelised onion, I generally make my own, but the store-bought product works equally well here and is a staple item you should keep in your larder.

Serve with a crisp white wine such as a Pinot Gris or Pinot Grigio.


Tomato and Sage Tart


2 x 375g blocks puff pastry (2 x 13oz blocks) at ro0m temperature

1 egg, beaten with 2 teaspoons water

200g (7oz) store-bought caramelised onion

80ml (1/3rd cup) olive oil

7 x 250g (9oz) punnets red grape tomatoes

250g (0z) punnet yellow grape tomatoes

1/3rd cup sage leaves


Preheat oven to 210ºC (400ºF). Roll each pastry block out on a lightly floured work surface to 50cm x 20cm (20 x 8in) rectangles. Place side by side on a greased shallow sided 32cm x 44cm (12 x 17in) oven tray, slightly overlapping int he centre, and ensuring the pastry extends 2cm up the edge of the tray on all sides. Press overlapped section lightly to seal.

Brush pastry with egg wash, then bake for 20 minutes or until golden and puffed. Using a clean tea towel, lightly press down on centre of tart to form an indentation in the middle. Spread over the caramelised onion. Cool.

Meanwhile, working in 3 batches, heat 1 tablespoon of oil in a large frying pan over medium heat, add one third of the tomatoes and cook, tossing occasionally, for 3 minutes or until the skins blister. Tightly pack the tomatoes on the tart and cool.

Heat remaining 1 tablespoon of oil in the same pan. Add sage and cook for 1 minute or until lightly crisp. Drain on paper towel, the scatter over the tomatoes. Return tart to the oven and bake for 10 minutes or until heated through and tomatoes and softened. Serve immediately.



(Recipe from Feast Magazine, Issue 18. Food by Angela Nahas and photography by Chris Chen).

Leave a reply

Your email address will not be published.


©2024 Jen Smith / Site by SuperMinimal

Log in with your credentials


Forgot your details?

Create Account