Sour Cream and Onion Tart

8 tomatoes
salt and black pepper
200g chilled butter
175g plain flour
6 -7 tbs soured cream
900g 0nions
125g red Leicester cheese


Method

Halve the tomatoes across their widest point, place on a baking tray and sprinkle with a little salt and pepper. Put into the oven at 120c and allow to cook very gently for about an hour until they begin to shrivel and dry. Remove from the oven and allow to cool.

In the meantime, cut 150g butter into small dice and place in a food processor with the flour. Pulse until the butter is roughly cut up - you should still be able to see pieces of butter. Add the sour cream and pulse again briefly until just mixed.

Put the sour cream mixture on to a backing sheet and using your finger tips dipped in flour, press into an even layer to cover. Put aside in the fridge to chill.

Finely slice the onions, melt the remaining butter in a pan and add the onions and cook very slowly for about 30 mins until very soft, but not brown. Then increase the heat to drive off the excess liquid stirring all the time allow them to be come golden but not burnt! Set aside to cool.

Spoon the cold onions onto the pastry base and spread to the edges in an even layer.
Grate the cheese and sprinkle evenly over the onions.
Arrange the tomatoes on top of the cheese.
Cook the tart at 200c until golden - about 30 mins.

Serve with a green salad

This dish is very tasty but also very rich. This quantitiy will give 16 portions for a starter or 8 for a main course. It is easy to half the recipe and use prepare in a smaller dish.
The tart can be frozen when it has been assembled and cooked from frozen but do allow a longer cooking time.