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Goats cheese tart
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| 375 | shortcrust pastry |
| 3 x 100g | rounds rinded goats cheese slice in half |
| 900gcherry tomatoes, halved | |
| 1/2tsp | caster sugar |
| 1tbsp | chopped fresh thyme |
| 40g | butter |
| 2tbsp | olive oil |
| 5 | red onions |
| 3tbsp | redcurrant jelly |
Oven dried tomatoes: oven 220C. Oil large roasting pan and put tomatoes in it, cut side up. Season well and sprinkle over sugar. Roast for 10 mins reduce oven to 150C continue roasting for 1 hour. ScTter with thyme for the final 20 mins. Leave to one side
Heat butter and oil add onions and stir well. Cover and gently cook for 20 mins stirring occasionally. Remove lid and cook for a further 10 mins. Season well and add the redcurrant jelly.
Put pastry in a flan dish spoon marmalade into the base top with tomatoes and goats cheese. Bake for 15 mins on 200C. Serve with mixed leaves.
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