Savory Zucchini and Candied Tomato Tart on Wilted Red Onions
- 1 roll frozen shortcrust pastry
- 500 g medium zucchini
- 350 g red onions
- 2 garlic cloves
- 500 g tomatoes
- 20 cl olive oil
- 12 g oregano
- Butter
- Salt and ground pepper, to taste
- Preparation time: 30 minutes
- Cooking time: 40 minutes
- Peel the red onions and finely chop. Peel, crush, and chop the garlic cloves. Sauté the mixture over low heat in a pan with 1 tbsp olive oil until softened. Set aside.
- Wash the zucchini, trim the ends, and slice thinly (1/2 cm). In a sauté pan, cook over medium heat until confit. Repeat with sliced tomatoes.
- Preheat oven to 210°C (thermostat 7).
- Roll out the dough. Butter a 28 cm tart tin, line with dough, prick with a fork, and fold edges to thicken.
- Spread the wilted onions and garlic on the base.
- Arrange alternating confit zucchini and tomato slices on top. Season with salt and pepper, drizzle with remaining oil, and sprinkle with oregano.
- Bake for 20 minutes.
- Serve hot.
