Caramelised Onion and Roast Tomato Tart

Ingredients (serves 6)

• 4 roma tomatoes, halved
• 2 tbs olive oil
• 1kg brown onions, halved, thinly sliced
• 1 tbs brown sugar
• 265g (1 3/4 cups) plain flour
• 125g chilled butter, chopped
• 1 egg yolk, lightly whisked
• 60ml (1/4 cup) iced water
• Plain flour, to dust
• 50g goats cheese, crumbled into large pieces
• Fresh basil leaves, to serve

Method

1. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place the tomato, cut-side up, on 1 lined tray. Drizzle over half the oil. Season with salt and pepper. Bake for 30-40 minutes or until the tomato softens.
2. Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 10-15 minutes or until golden. Add the sugar and cook, stirring, for 2-3 minutes or until caramelised. Set aside to cool completely.
3. Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolk and water, and process until the dough just starts to come together. Turn onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
4. Roll out pastry on a lightly floured surface to a 32cm-diameter disc. Place on remaining lined tray. Spread caramelised onion over the pastry, leaving a 4cm border. Top with tomato and goats cheese. Fold in edges to partially enclose. Bake for 35-40 minutes or until the pastry is golden. Top with basil to serve.