Method

1. Preheat oven to 180C.

2. Line a baking tray with baking paper. Arrange the tomatoes on the baking tray and brush with olive oil. Season with salt and pepper.

3. Bake for 30 minutes, until the tomatoes just start to burst.

4. Meanwhile, heat a frying pan with a drizzle of olive oil over a medium heat. Add the onions to the pan and cook for 20 minutes until completely softened.

5. Turn up the heat, drizzle with caramelised balsamic. Cook until sticky and caramelised for another 10 minutes.

6. Transfer the onions to a bowl and set aside.

7. Remove the tomatoes from the oven.

8. Line a tart tin with the pastry. You’ll probably need to fill in some spaces with the second sheet of pastry. Press firmly to connect the different pastry pieces. Poke the bottom of the pastry with a fork a few times.

9. Heat a small frying pan on a medium heat with a drizzle of olive oil. Add the garlic, capers and thyme and fry for 2 minutes until the garlic starts to turn golden. Remove from heat and add to the onions. Mix gently.

10. Place a piece of baking paper over the pastry and fill completely with dried beans.

11. Bake for ~20 minutes until lightly golden. Remove from oven. Remove beans and paper.

12. Spoon the caramelised onion and the tomatoes into the tart tin.

13. Place back into the oven for another 10 – 15 minutes.

14. Remove from the oven and allow to cool slightly before serving