UPSIDE-DOWN TOMATO TART

If you’re short on time, use premade onion marmalade instead of the homemade red onion mixture.

Makes 8 slices • Preparation: 45 minutes • Cooking time: 1 hour • Oven temperature: 200°C

• 2 medium-sized red onions, thinly sliced

• 5ml fennel seeds

• a pinch of dried chilli flakes

• 1 garlic clove

• 30ml olive oil

• 30ml butter

• 30ml sugar

• 8 plum tomatoes, halved lengthwise

• 200g cherry tomatoes

• 10ml balsamic reduction

• 250g puff pastry, thawed

• 6 slices Parma ham, cut into ribbons

• 150g fior di latte or soft mozzarella

• a sprinkle of fresh basil 1 Place the onions and 125ml boiling water in an ovenproof pan (25cm in diameter) and cook until dry. Add the fennel seeds, chilli, garlic and half the oil and butter, and fry until the onions are fragrant. Stir in the sugar until caramelised. Scoop out of the pan and discard the garlic clove.

2 Preheat the oven grill. Mix the tomatoes with the remaining olive oil and balsamic reduction. Season generously with salt and pepper and roast in the same ovenproof pan until the tomatoes burst and are lightly roasted. Remove the pan from the oven and set the temperature to 200°C. Carefully pour off any excess liquid from the cooked tomatoes (this makes a great salad dressing), then arrange the tomatoes with their best sides facing downwards – remember, this will be the top of the tart.

3 Spoon the prepared onions on top of the tomatoes. Cover the onion layer with a circle of puff pastry cut slightly larger than the pan. Tuck in the edge of the dough all around the sides of the filling. Bake the tart for about 25 minutes or until the pastry is golden-brown and risen.

4 Leave for a few minutes to cool, then place a serving platter upside down over the tart and turn it over in one motion. Remove the pan and garnish the tart with ham, fior di latte or shredded mozzarella and fresh basil. Serve in slices.