Tomatillo and onion tart - recipe
Tart with tomatillo and onion - vegetarian recipe
I've made this recipe many times with regular tomatoes and this time I experimented with tomatillos instead and the results were delicious.
Tomatillos are often green but come in a variety of colors. The ones I used were almost a purple / brown color that was very rich and attractive in the finished dish and they tend to be a little sweeter than the green variety.
This is an easy-to-make tart with thinly sliced onions and shaved garlic both of which go so well with the tomato-like fruit.
I insist on recipes that are quick and easy to make and I want to spend as little time as possible in the kitchen. But he insists on meals that are tasty so ready-prepared meals are rarely a feature in our household. I do use ready-made pastry though. There is a limit to how much I'll cook from scratch!
It only takes a few minutes to get this tart ready to go into the oven and then all you have to do is let it bake for about twenty minutes. The garlic, the tomato flavor and the onion give this tart and almost pizza-like flavor but the base is much lighter and flaky.
I use Parmesan cheese to add to the Italian flavors, plus fresh basil. It's a great choice when we're craving the pizza taste but don't want the thick base and lots of cheese. This is a good recipe for parties too as the tart can be cut into rectangles and served cold.
I make this in a rectangular shape which measures about 12 x 8 inches. This served two of us (we're greedy) for dinner.
- 1 slab frozen flaky pastry, defrosted
- 2 tomatillos - if you can't get them, this tart is just as good using tomatoes
- 1 medium onion
- 1 clove garlic
- Basil leaves
- Black pepper
- Spring onions and corn on the cob to serve
- Parmesan cheese
Thinly slice the vegetables
Pre-heat the oven. The pastry package will tell you the temperature you need. I set mine to 375°. While it's heating, it takes only a few moments to prepare the onions, tomatillos and garlic.
Peel the onion. If you find that onions make your eyes water, be sure to cut off the root end before the pointed end. It can also help to wash them well under running water to avoid crying as you cook. The onion needs to be sliced into rings as thin as you can possibly make them.
These too need to be thinly sliced.
The same applies to the garlic. I shave the slices with a sharp knife.
NEXT ROLL THE PASTRY
Lightly flour a board or work surface and roll the pastry into a rectangle. I like to keep utensils to a minimum in my tiny kitchen so instead of a rolling pin, I use a clean wine bottle or, as in this case, a clean glass jar.
Lightly flour a baking tin or cookie sheet.
Add to baking dish
TRANSFER THE PASTRY
The easiest way to do this is to roll the pastry around your rolling pin - or in this case, jar. Then unroll onto the cookie sheet or baking tin.
ADD OLIVE OIL
Brush olive oil over the surface of the pastry. This adds to the Italian flavor and it also helps the onion, tomatillos and garlic to roast, adding to their juiciness.
Add the topping
ARRANGE THE VEGETABLES
Place the sliced onion rings onto the pastry followed by the tomatillos and the shaved garlic. Place in the oven for ten to fifteen minutes.
Top with Parmesan
ADD THE CHEESE
When the pastry is becoming golden, remove from the oven and sprinkle the Parmesan cheese over the tart. Return it to the oven until the Parmesan is warmed through and beginning to brown.
In the meantime, cook corn on the cob in boiling water and slice the spring onions to garnish
Cut the tart into slices and garnish with fresh basil leaves for an authentic Italian flavor. Serve with the sweetcorn and sliced spring onion.
The photographs are as home cooked as the tart and © me.
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More Italian vegetarian
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