Tomato & Caramelised Onion Tart
- 275g ready made pastry
- 50g butter
- 1 ½ tbsp olive oil
- 1 large onion, sliced into thin wedges
- 30g butter
- 1 tbsp olive oil
- 1 ½ tbsp sugar
- 1 garlic clove, sliced thinly
- 6 plum tomatoes, halved
- A few sprigs of thyme
- 250g cherry tomatoes
Firstly, for the onions, heat the butter and oil in a frying pan until melted. Cook the onions over a medium heat for 10 minutes until golden, ensuring to stir.
Add the sugar to this, and cook for two more minutes. Then, pour everything into a container or bowl and set aside. Heat your oven to 200C.
For the tomatoes, heat the 30g of butter and the olive oil in an 8 inch (20cm) tin. Stir in the garlic and sugar, afterwards placing the plum tomatoes cut-side down with some thyme, sizzling for one minute. Scatter the cherry tomatoes, tucking in a little more thyme.
Roll out the pastry so it’s bigger than the tin. Lay the pastry over the onions, tucking overspill down the sides.
Bake this on a baking sheet for 25 minutes. Then, let the tart cool for 5 minutes. Put a plate upside down on top of the tart, then turn the tart onto it.