Provençal tomato tart

This colourful tart tastes great fresh out of the oven but also works beautifully when cooked the day before.

300g shortcrust pastry

2tbsp sun-dried tomato paste

2tbsp olive oil

4 red onions, sliced

½ pack fresh thyme, leaves picked 1tbsp balsamic vinegar

100g goat’s cheese, sliced into rounds 3 large tomatoes, thinly sliced

35g black olives, sliced extra virgin olive oil, to drizzle basil leaves, to scatter

1 Heat the oven to 200C/Gas Mark 6. Roll out the pastry on a floured surface to the thickness of a £1 coin. Use to line a 25cm loose-bottomed tart tin. Prick the base, line with greaseproof paper and fill with baking beans. Place on a baking tray and cook for 15mins.

2 Remove the greaseproof paper and baking beans, and return the pastry case to the oven for 5mins until golden. Leave to cool slightly before brushing with the sun-dried tomato paste.

3 Heat the oil in a large frying pan and sauté the onions, thyme and vinegar for 20mins. Spoon into the tart case and top with the cheese and tomatoes. Scatter with olives and bake for 20mins.

4 Drizzle with a little oil and scatter over basil leaves to serve.

Per serving: Cals 565, Fat 38g,

Sat fat 12.5g, Carbs 38g >>