A magical combination of tomatoes, caramelised onion and goat’s cheese cooked within the light, delicate shell of macadamia pastry. The pesto is hard to beat and leftovers will not last long.
- 1 1/2 cups plain flour
- 50 g butter cold, diced
- 3/4 cup raw macadamias chopped
- 1/4 tsp salt
- 1 egg
- 1 tbsp water iced
- 50 g butter
- 1 tbsp olive or macadamia oil
- 1 tsp olive or macadamia oil extra
- 1 medium brown onions finely sliced
- 1 tsp brown sugar
- 1 tbsp red or white wine vinegar
- 2 eggs
- 1 cup cream
- salt and pepper to taste
- 8-10 small tomatoes
- 150 g goat’s cheese crumbled
Macadamia Basil Pesto (makes 1 cup)
- 3/4 – 1 cup macadamias roasted
- 2 cups basil leaves tightly packed
- 1/4 cup parmesan cheese grated
- 1/3 cup macadamia oil
- 4-6 cloves garlic
- 1 lemon juiced
- salt and pepper to taste
For the pastry, place the flour, butter, macadamias and salt into a food processor and process until the mixture resembles fine breadcrumbs. With the machine still running, add the egg and pulse until the mixture just comes together, do not overwork. Add iced water if necessary. Turn the dough onto a lightly floured surface, shape into a disc and wrap in cling film. Refrigerate for 15 minutes only.
Preheat oven to 150°C.
Meanwhile prepare the filling. Heat the butter and 1 tablespoon of oil in a large frying pan over medium heat. Add sliced onions, reduce heat to low and cook, stirring occasionally for 15 minutes, until translucent and starting to turn a golden colour. Add the brown sugar and vinegar and cook for a further 10 minutes, until the onions are caramelised. Set aside. In a small bowl, whisk together the eggs and cream, season to taste with salt and pepper and set aside. Place the whole tomatoes on a baking tray and drizzle with 1 teaspoon of oil. Place in the oven and roast for 15 minutes. Remove and set aside.
To assemble the tart, roll out the pastry between 2 sheets of baking paper or on a well floured work surface until 2-3mm thick. The pastry is quite soft so it will be necessary to thin the pastry out in the tin. Carefully lift the pastry into the tin and, using your fingers, press in to achieve an even thin shell. Refrigerate for 30 minutes.
Line the pastry with baking paper and pastry weights. Place in the oven, increase the heat to 160°C and bake for 15 minutes. Remove the baking paper and weights and bake for a further 15 minutes. Scatter the onions over the base and pour over the cream and egg mixture.
Scatter with crumbled goat’s cheese and bake for 15-20 minutes, until set. Remove from the oven and allow to cool slightly before removing from the tin.
Place the roasted tomatoes on top and serve with pesto.
Calories: 959kcalCarbohydrates: 45gProtein: 20gFat: 82gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 51gTrans Fat: 1gCholesterol: 152mgSodium: 333mgPotassium: 806mgFiber: 9gSugar: 10gVitamin A: 2813IUVitamin C: 36mgCalcium: 238mgIron: 5mg