Sweet caramelised onions and sharp cherry tomatoes are fantastic in this vibrant summer tart. Great for a light lunch with a green salad and a glass of rosé


Serves 4


200 grams flaky puff pastry
2 white onions, halved and sliced
2 cloves garlic
2 tablespoons fresh thyme leaves
220 grams cherry tomatoes, sliced
1 tablespoon butter
1 teaspoon brown butter
Large handful of pine nuts
75 grams goats cheese
1 egg, beaten
Salt and pepper
10 basil leaves


Preheat the oven to 180°C.

Place the sliced onions, garlic, butter and brown sugar in a nonstick frypan over a low heat. Fry for 20 minutes until caramelised. Add the thyme and cook for a further five minutes. 

On a flat surface dusted with flour, roll out the puff pastry to a square approximately 35cm in width and height. Cut into a perfect circle, I use a round plate as my guide.

Spread the onions on the pastry leaving 3cm around the edge for a crust. Starting from the outside, place the cherry tomatoes in a circle on top of the onions, spiralling in as you go. Crumble over goats cheese and pine nuts and season with salt and pepper.  

Brush the outside ring of the pastry with the egg wash. 

Bake for 20 minutes or until pastry has puffed up and golden brown.

Garnish with basil leaves.