Caramelised onion, goat’s cheese and tomato tart

To prepare the roasted tomatoes: cut the tomatoes in half and place them in a baking dish. Tuck the garlic cloves and sprigs of fresh herbs between the vegetables, season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Roast in an oven at 180°C for about 20 minutes; the tomatoes should have softened and coloured, but must still retain their shape.

To prepare the caramelised onions: fry the onions in the butter and olive oil, add the brown sugar and balsamic vinegar and cook over a low heat until the onions have softened and the sugar has melted, then turn up the heat and let the onions slowly caramelise until they’re sticky and brown; this will take about 30 minutes. If the mixture becomes too dry, add a little more butter and a touch more sugar.

To assemble the tart: roll out the puff pastry until it’s ½cm thick and place it in a greased 24cm pie dish (a loose-bottomed dish works best); the pastry should hang over the edges. Top with the caramelised onions followed by the roasted tomatoes, fresh herbs and goats’ cheese. Next roughly fold the pastry edges over the filling and brush them with the beaten egg.

In a pizza oven using only embers at a temperature of around, 200–220°C. Bake the tart for 25–35 minutes or until the pastry is golden brown and cooked through. Serve warm garnished with fresh herbs.