OLIVE AND CARAMELISED ONION TART WITH GORGONZOLA

SERVES 4 This recipe is strictly for olive lovers! It has strong flavours and can be served as a meal or in smaller portions as a starter. I prefer to use home-made onion marmalade as the store-bought ones are often too sweet. FOR THE FILLING

• 16 small baby onions, cleaned

and halved if they are too big

• 10ml olive oil

• 15ml soft brown sugar

• salt and freshly ground black pepper

• 60ml onion marmalade (recipe on page 103), olive tapenade (recipe on page 103) or pesto of your choice

• 200ml pitted Kalamata or black olives, drained and halved

• 140g Gorgonzola cheese, crumbled (can be substituted with feta, Boursin or goat’s cheese)

• 2 sprigs fresh thyme, finely chopped

FOR THE SHORTCRUST PASTRY

• 300ml (160g) cake flour

• pinch of ground cinnamon

• 5ml icing sugar

• 125g cold butter

• 30ml water

1. Preheat the oven to 180°C and grease a rectangular pie dish (10cm x 26cm).

2. Place the baby onions on an oiled baking tray, drizzle with the olive oil and sprinkle with the brown sugar; season.

3. Roast until the onions are soft and golden brown (about 25 minutes).

4. To make the pastry: Mix the flour, cinnamon, icing sugar and butter together in a food processor and pulse until the butter is mixed in and the mixture resembles breadcrumbs.

5. Add the water a little at a time while pulsing – just until the pastry comes together.

6. Wrap the pastry in clingwrap and refrigerate for 30 minutes if you have time, otherwise use immediately.

7. Roll out the pastry to about 3mm thick on a lightly floured surface. Use it to line the greased

pie dish. Smear the bottom of the pastry with the onion marmalade, if using [or the olive tapenade or pesto], and top with the roasted onions and pitted olives.

8. Scatter over the cheese and thyme.

9. Turn the oven up to 200°C and bake for 10-15 minutes until the pastry is cooked and golden brown, and the filling is hot and bubbling. Serve warm.

10. Variation: Halve 150g cherry tomatoes, season and drizzle with 5ml balsamic reduction. Spoon on top of the tart just before serving.