French-Style Tomato and Caramelized Onion Tart

1. Caramelise the Onions

• Heat the butter & oil in a frying pan on medium heat.
• Add the sliced onions and cook for 10 minutes until golden, stirring occasionally.
• Stir in sugar and cook for 2 more minutes to caramelise. Set the onions aside in a bowl.

2. Make the Pastry

• Preheat the oven to 200°C (gas 6/fan 180°C).
• In a bowl, rub butter into flour until the mixture looks like breadcrumbs.
• Mix in parmesan, thyme, and a pinch of salt.
• Add the egg yolk and cold water, then mix until it forms dough. Wrap in cling film and chill.

3. Prepare the Tomatoes

• Heat butter & oil in a tart tatin pan on medium-high.
• Stir in sugar & garlic, then add plum tomatoes (cut-side down). Cook for 1 minute.
• Add cherry tomatoes and thyme, then remove from heat.
• Spread caramelised onions over the tomatoes. Season with salt & pepper.

4. Top with Pastry

• Roll out the dough on a floured surface until it’s just bigger than the pan.
• Place the pastry over the tomatoes and tuck in the edges.

5. Bake

• Bake for 25 minutes until golden and crispy.

6. Serve

• Cool for 5 minutes, then invert onto a plate.
• Top with extra thyme and black pepper. Serve warm!

Tip: If you're in a rush, you can use store-bought puff pastry instead of making your own. This cuts the prep time in half!