* Photos are indicative.
Step by Step Instructions
- Step 1: For the filling. Heat the olive oil in a big frying pan. Add the onion and sauté on high heat for 5 minutes until soft. Add the salt, pepper, the sugar, the garlic. Stir lightly and then cover the frying pan with the lid, lower the heat and cook for approximately 20 minutes, until the onions caramelize. Finally, add the almonds, the cherry tomatoes, the parsley, the manouri, mix, and remove from heat.
- Step 2: For the tart shell. Butter the tart pan and spread the kourou pastry sheet, pressing gently with your hands to cover the bottom and sides of it. Use a fork to prick the surface.
- Step 3: Empty the filling in the pastry lined tart pan and spread it evenly, so that it goes everywhere. Bake in a preheated oven at 180°C for approximately 35-40 minutes, until the pastry is baked and the filling gets a nice golden brown colour. Wait for 10 minutes for the tart to cool off and serve.
Ingredient List
- 1/2kg cherry tomatoes (cut in halves)
- 1/2kg onions (sliced)
- 80g olive oil with wild thyme
- 3 cloves garlic (finely chopped)
- 150g blanched almonds (coarsely chopped)
- 250g manouri cheese (cut into large pieces)
- 1 sheet of kourou pastry
- 1/2 bunch of parsley (finely chopped)
- 1tsp butter
- salt
- ground black pepper
- 1/2tsp sugar