Tomato tart with olive-oil pastry

1 HOUR | SERVES 6 | EASY

Olive oil pastry can be a bit crumbly to work with but just patch up any holes with extra pastry. It cooks to a much paler colour than classic butter pastry yet the finished texture is lovely and flaky.

olive oil 3 tbsp onions 2 large, halved and finely sliced garlic 2 cloves, crushed dijon mustard 2 tbsp gruyère 100g, grated Grana Padano 50g, grated cherry tomatoes 300g, halved (use a variety of colours, if you like) PASTRY

plain flour 350g olive oil 150ml

• 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 tin. Trim the edge and chill while you make the filling. • 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. • Heat the oven to 190C/fan 170C/gas 5. Bake the tart shell for 20 minutes then take out and cool. • 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.

PER SERVING 642 KCALS | FAT 40G SATURATES 9.7G | CARBS 53.4G | SUGARS 7.1G FIBRE 4.7G | PROTEIN 14.9G | SALT 1.7G