Tomato and Onion Jam Tart

Instructions

1. Start with the onions. Place the olive oil and onion in a heavy-based pan with a pinch of salt and cook until browned. Add the balsamic vinegar, sugar, bay leaves and thyme leaves and, stirring, reduce the wine until the onion turns dark and sticky (about 15 minutes). Set aside.
2. Preheat the oven to 180°C.
3. Line a tart tin (about 23cm diameter, but different sizes will work) with a removable base with pastry and trimmed edges (you can use a quiche dish). Poke the base a few times with a fork so the pastry doesn’t puff up too much during baking. Spoon in the hemp seed flour and spread evenly.
4. Cut the tomatoes in half or quarters (or leave them whole if they’re really small). Place the tomato mixture on top of the hemp flour in the tart tin.
5. Finish with dots of onion jam scattered between the tomatoes and then bake for about 40-50 minutes.
6. Remove the tart from the oven and let cool. This allows the juices to fully soak up the batter in the bottom of the tart and allow everything to rest. Finish the tart by sprinkling some pickled onions, feta slices and some basil leaves. Season with salt and pepper, if desired.

Note

• Many commercially sold shortcrust pastries are vegan, as they are made with margarine, not butter, but check the ingredients. do You may need one or two sheets depending on the size of the tin you use and the size of the pastry sheets. If using two sheets, overlap in center of tin and press to seal.
• Hemp flour is usually made by extracting hemp oil from hemp seeds and then blending the resulting hemp cake. Hemp protein power is also made from hemp seeds, but it has a lower fiber content and is often finer than hemp flour.