Tomato & caramelised onion tart tatin

• butter↗50g g
• olive oil↗1 tbsp tbsp
• large onion↗1

  cut into thin wedges

• sugar↗1 tsp tsp
• butter↗85g g
• self-raising flour↗175g g
• parmesan↗50g g

  finely grated

• fresh thyme leaves↗small handful

  small handful

• large free range egg↗1

  yolk

• butter↗25g g
• olive oil↗1 tbsp tbsp
• sugar↗1 tsp tsp
• fat garlic clove↗1

  thinly sliced

• plum tomatoes↗5

  halved lengthways

• thyme↗several sprigs of

  several sprigs of

• pkt cherry tomatoes300g

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.