Method
Preheat the oven to 200C/180C fan/400F/Gas 6. Roll out the pastry on a floured surface to the thickness of a £1 coin. Line a 25cm (9¾in) loose bottomed tart tin. Prick the base, line with greaseproof paper and fill with baking beans. Place on a baking sheet and transfer to the oven to cook for 15 minutes.
Remove the greaseproof paper and baking beans and return the pastry case to the oven for 5 minutes until golden. Leave to cool slightly before brushing with the sun-dried tomato paste.
Heat the oil in a large frying pan and sauté the onions, thyme and balsamic for 20 minutes. Spoon into the tart case and top with the goats cheese rounds and tomatoes. Scatter with the olives and place in the oven to bake for 20 minutes.
Drizzle with a little oil and scatter basil leaves to serve.
Ingredients
- 300g (10oz) shortcrust pastry
- 2 tbsp sun-dried tomato paste
- 2 tbsp olive oil
- 4 red onions, sliced
- ½ pack fresh thyme, leave picked
- 1 tbsp balsamic vinegar
- 100g (4oz) goats cheese, sliced into rounds
- 3 large tomatoes, thinly sliced
- 35g (1¼oz) black olives, sliced
- extra virgin olive oil to drizzle
- basil leaves to scatter
Top Tip for making Provencal Tart
Blind bake the pastry case the day before you need it. Cool completely in the tin then gently wrap with foil and store somewhere cool.
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