For the crust
2 cups of plain flour
a generous drizzle of olive oil (around 80ml)
80ml of water
1/2 tsp of salt
For the filling
2 big brown onions – thinly sliced
3 tomatoes – cut into eighths
1 tbs of balsamic vinegar
1 big clove of garlic – crushed and chopped
a few sprigs of thyme
1 tbs of brown sugar
1 tbs of white sugar
Basil and extra thyme to garnish
Preheat your oven to 180C.
In a pot, with a drizzle of olive oil, soften your onions well. This will take a while. Keep stirring and keep them on a lowish heat. You’re wanting them to become limp and translucent (not burned). Add your thyme and let cook, stirring occasionally.
Meanwhile, prepare your crust. In a bowl, mix all of your ingredients and pack together to make a smooth ball. Don’t work your dough too much. Add some oil/water/flour if it feels too dry/too wet. Roll it out to be 3 to 5 mm thick and place it in a greased tart dish (the one I used was 27cm in diameter). Clean up the edges by folding them in and smoothing them out. Using a fork, make little holes in the bottom of your crust. Place in the over and bake for 7 minutes. Once out, raise your oven’s temperature to 210C.
In a non-stick pan, drizzle some olive oil and put your tomatoes in over medium heat. Let cook for a few minutes, then add balsamic and garlic. Leave this on the heat until the tomatoes look nice and soft and the balsamic (now mixed with juices from tomatoes) starts to thicken.
Add brown sugar to onions and pick out the thyme sprigs if you can. Let cook for a further 5 minutes, turning up the heat slightly and stirring regularly.
Drizzle olive oil over the crust and spoon the onion mixture in. Top with tomato mixture. Sprinkle white sugar. Place in the over and bake until the crust begins to brown (about 15-20 minutes). You may need to change your oven from bake to grill halfway, depending on your oven.
Garnish with fresh thyme and basil.