Caramelised Onion and Tomato Tart
‘I didn’t think I could make stuff like tarts before I went on Celebrity MasterChef – but look at me now! Nadia Sawalha is a good friend, and she was such an amazing support to me when I was on the show. She’d give me loads of good advice on things like making good pastry. For this tart, make sure you cook the onions for a really long time, so they get all soft and delicious.’
Serves 4
● 1 portion shortcrust pastry (see right), or 450–500g shop-bought pastry
● Plain flour, for dusting
For the filling:
● 2 tbsp olive oil
● 15g butter
● 3–4 medium onions (about 500g), finely sliced
● 1 tbsp sherry vinegar
● ½ tsp demerara sugar (optional)
● 3 garlic cloves, finely chopped
● 1 large sprig of thyme, leaves picked, or 1 scant tsp dried thyme
● 2 tbsp Dijon mustard
● 100g Gruyère or Comté, grated
● 50g Parmesan, grated
● 500g mixed tomatoes, thickly sliced or halved
● Salt
Preheat your oven to 180°C/160°C fan/gas 4. Put a baking tray into the
