Name: Tomato & caramelised onion tart tatin
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: French
Ingredients: 50g butter; 1 tbsp olive oil; 1 large onion cut into thin wedges; 1 tsp sugar; 85g butter; 175g self-raising flour; 50g parmesan finely grated; small handful fresh thyme leaves; 1 large free range egg yolk; 25g butter; 1 tbsp olive oil; 1 tsp sugar; 1 fat garlic clove thinly sliced; 5 plum tomatoes halved lengthways; several sprigs of thyme; 300g pkt cherry tomatoes

For the caramelised onions

50g butter
1 tbsp olive oil
1 large onion
cut into thin wedges
1 tsp sugar

For the pastry

85g butter
175g self-raising flour
50g parmesan
finely grated
small handful fresh thyme leaves
1 large free range egg
yolk

For the tomatoes

25g butter
1 tbsp olive oil
1 tsp sugar
1 fat garlic clove
thinly sliced
5 plum tomatoes
halved lengthways
several sprigs of thyme
300g pkt cherry tomatoes

Method

step 1
Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
step 2
For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
step 3
For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
step 4
Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
step 5
Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.