Serves: 4 - Time:
A jar of ‘nduja is a store cupboard essential. Stirred into sauces or here, spread over a sheet of puff pastry, it provides a rather addictive kick of flavour. Try not to skip salting the tomatoes. Not only does it concentrate their taste but it drives off much of their water which will mean the tart won’t end up soggy.
- 5 large vine tomatoes
- 2 red onions, peeled and cut into wedges
- 2 tablespoons extra-virgin olive oil
- 320g puff pastry, preferably all butter
- 120g nduja paste
- 1 teaspoon cumin seeds
- 1 ball buffalo mozzarella, drained
- 1-2 teaspoons fresh thyme leaves
- Heat the oven to 200°c, fan 180°c. Cut a cross in the base of each tomato and place in a bowl. Pour over boiling water to cover and leave for one minute. Drain and refresh under cold water. Peel off the skins and cut the tomatoes horizontally into 3mm thick slices. Place a layer of tomatoes in a colander and sprinkle over a little salt. Continue to layer the tomato slices, lightly salting each layer. Leave to drain (the salt will draw out liquid from the tomatoes) while you prepare and cook the onions.
- Toss the red onions with the olive oil and season with a little salt. Tip into a roasting tin and roast in the oven for about 30-35 minutes, turning the onions over halfway through.
- Unroll the puff pastry and lay on a flat baking sheet. Score a margin of about 1cm around the edge of the pastry. Spread the ‘nduja up to the knife mark. Pat the tomatoes dry with kitchen paper and arrange the slices over the ‘nduja. Scatter over the red onions and sprinkle over the cumin seeds. Roast in the oven for about 25 minutes until golden and risen. Tear the mozzarella into small pieces and dot over the top of the tart and scatter over the thyme leaves.