Honey-mustard onion and heritage tomato tart

Name: Honey-mustard onion and heritage tomato tart
Ingredients: 500 g heritage tomatoes; 1.5 tbsp olive oil; 300 g strong plain flour; 250 g butter; 1 tsp salt; 1 free-range egg; 2 tbsp Marmite; 150 g fine polenta; 1 onion (peeled and finely sliced); 3 thyme spigs (leaves picked); 20 g butter; 2 tsp wholegrain mustard; 1.5 tbsp honey; salt and freshly ground black pepper; 30 g pine nuts; 20 g Parmesan cheese (grated); 20 g rocket leaves

The ideal light lunch in the sun, accompaniment to a BBQ or even to be served sliced with afternoon tea, this heritage tomato tart...

Brought to you by Le Cordon Bleu London

Fresh from the Le Cordon Bleu kitchen, this heritage tomato tart is the perfect summer bake.

The ideal light lunch in the sun, accompaniment to a BBQ or even to be served sliced with afternoon tea, this heritage tomato tart is truly as delicious as it looks! Paired with polenta pastry and delicious honey-mustard onions, this is a bake that's sophisticated and crowd-pleasing all at once. Take a look at the recipe from Le Cordon Bleu London below, and try it yourself!

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2 people

Servings

Ingredients

For the heritage tomatoes:

500 g heritage tomatoes
1.5 tbsp olive oil

For the polenta pastry:

300 g strong plain flour
250 g butter
1 tsp salt
1 free-range egg
2 tbsp Marmite
150 g fine polenta

For the honey-mustard onions:

1 onion (peeled and finely sliced)
3 thyme spigs (leaves picked)
20 g butter
2 tsp wholegrain mustard
1.5 tbsp honey
salt and freshly ground black pepper

For the garnish:

30 g pine nuts
20 g Parmesan cheese (grated)
20 g rocket leaves

Instructions

To prepare the heritage tomatoes:

Slice the larger tomatoes and cut the smaller tomatoes into halves to achieve regular-sized tomato pieces. Toss in the olive oil and set aside until needed.

To make the polenta pastry:

Rub the flour, butter and salt together until a sandy texture is achieved. Lightly beat the egg with the Marmite and add to the flour mixture along with the polenta. Combine all the ingredients together to make a dough. On a lightly floured surface, roll out the dough to 1cm (½in) thick. Cut out a disc with a 30cm (12in) ring and place on a baking tray. Rest in the fridge until firm, about 30 minutes.

To make the honey-mustard onions:

To make the honey-mustard onions: Preheat the oven to 170°C/Gas Mark 3. Melt the butter in an ovenproof pan, add the onion and thyme and stir to combine. Place a lid on the pan and transfer to the oven. Cook until the onions are soft but have no colour, about 10 minutes. Return to the stove top, remove the lid and continue to cook until dry. Add mustard and honey, then season to taste. Set aside and allow to cool.

Prick the dough using a fork and bake in the oven to par-bake for 10 minutes. Allow to cool.

To assemble:

Increase the oven to 180°C/Gas Mark 4. Spread the honey and mustard onions over the par-baked tart base. Arrange slices of tomato on top and sprinkle with pine nuts. Bake until the tomatoes are cooked and start to take on some colour, about 8-10 minutes.

To serve, allow to cool slightly and top with Parmesan and rocket.

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