Prep Time
20 minBake Time
45Yield
6-8Rating
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Loading...| 3 tbsp olive oil | |
| 2 large onions, halved and finely sliced | |
| 2 cloves garlic, crushed | |
| 2 tbsp Dijon mustard | |
| 100g gruyère, grated | |
| 50g Grana Padano, grated | |
| 300g cherry tomatoes, halved (use a variety of colours, if you like) | |
| ... | |
| PASTRY INGREDIENTS | |
| 350g Rogers Foods All Purpose Flour | |
| 150ml olive oil |
| 1. | To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and just enough water so it comes together as a dough (you’ll need about 4-5 tbsp). Roll out the pastry between 2 sheets of baking paper to the thickness of a 20p coin then use to line a 23cm or 24cm tart tine. Trim the edge and chill while you make the filling. |
| 2. | Heat 3 tbsp olive oil in a large non-stick frying pan and add the onions and a good pinch of salt. Fry very gently for 20-30 minutes or until meltingly soft and golden. Add the garlic and cook for another couple of minutes. Cool and mix in the mustard and cheeses. |
| 3. | Heat the oven to 190C/fan 170C/gas 5. Bake the tart shell for 20 minutes then take out and cool. |
| 4. | Spread the cheesy onions over the base of the tart. Sit the tomatoes on top in a single layer, cut-side up, and season. Put the tart back in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Serve just-warm. |
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