Tomato, red onion and crème fraîche tart

Method

1. Make the shortcrust pastry (see separate pastry recipe).
2. Roll out the pastry thinly on a lightly floured surface and use to line a fluted, round 23 x 4cm deep loose-bottomed tart tin. Trim off the excess pastry and prick the base with a fork. Chill for 20 minutes.
3. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper, baking beans or rice. Bake blind (see our how-to video below) for 10 minutes, remove the paper and beans and bake for a further 10-15 minutes or until golden. Brush the base with a little beaten egg and bake for a further 5 minutes.
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5. Meanwhile, make the tart filling. Heat the oil in a frying pan over a medium heat. Add the onions, cover and cook for 10 minutes, stirring halfway, until softened. Uncover, increase the heat and stir in the garlic, sugar and chopped rosemary. Cook for 8-10 minutes, stirring occasionally, until golden. Season to taste, cool slightly, then spread evenly onto the pastry case base.
6. Mix together the crème fraîche and egg yolk, season, then pour over the onions. Halve 125g tomatoes and pile into the pastry case, along with the whole ones. Drizzle with a little extra oil and bake for 25-30 minutes or until turning golden and softly set.
7. Cool in the tin for 30 minutes. Carefully remove, cut into wedges and serve with a mixed salad and crusty bread.