A French-Italian fusion, maybe? Sweet and savoury = scrumptious!
500g grape tomatoes, halved lengthwise
6 red onions, sliced thickly
200g pecorino romano cheese, coarsely grated
drizzle of balsamic vinegar
salt and pepper
pinch of sugar
1 sheet puff pastry, slightly larger than your dish
1 egg yolk
Preheat the oven to 120°C. Place the tomatoes on a baking sheet, cut side up, and drizzle with olive oil. Sprinkle with salt, pepper and sugar and roast for about 3 hours.
Heat some olive oil in a large skillet and cook the onions over a medium-low heat for 40 minutes. A few minutes before they’re done, stir through the balsamic vinegar. Set aside to cool.
Preheat the oven to 180°C.
Oil a wide, shallow pie dish and arrange the tomatoes, cut side up, over the bottom. Sprinkle over the onions then the cheese. Lay the pastry sheet over the top, prick a few holes in it with a fork and tuck it down around the edges of the filling. Lightly beat the egg yolk with 1 tsp of water and brush over the pastry.
Bake for about 30 minutes, until pastry is golden. Let sit for 5 minutes, then carefully turn out by placing a serving plate over the top of the dish and turning over quickly. If any tomatoes stay behind, you can just put them on the tart by hand. Sprinkle over some freshly chopped herbs, if you like.
Best served at room temperature with a green salad and a glass of red wine.