- 350g shortcrust pastry
- 30g butter
- 3 red onions, thinly sliced
- 2tbsp red wine vinegar or balsamic
- 2tbsp brown sugar
- 300ml double cream
- 3 free-range egg yolks
- 250g mixed tomatoes
- 150g log goat’s cheese
- Fresh basil leaves, to serve
- You Will Need:
- a 28x20cm rectangular loose-based tart tin, oiled
- baking beans
- Roll out the pastry and line the tin, leaving a little of the pastry hanging over the edges of the case. Put in the fridge for 30 mins. Melt the butter in a sauté pan and gently cook the onions until they are very soft, about 45 mins. Turn up the heat and add the vinegar and sugar. Stir to dissolve then set aside.
- Meanwhile heat the oven to 180C. Line the pastry case with foil and baking beans, and bake blind for 30 mins, removing the foil and beans after 20 mins. Trim off the excess pastry then reduce the oven temperature to 170C.
- Arrange the onions over the base. Whisk together the cream and egg yolks with seasoning. Pour it into the pastry case. Slice the tomatoes and arrange on top, then add the cheese. Bake for 50 mins or until just set. Leave it in the tin for 15 mins before removing. Serve topped with basil.
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