Serves 4

1 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, crushed
1 x 400g tin of tomatoes
Salt and black pepper
Butter, for brushing
Plain flour, for dusting
1 x 320g sheet of shortcrust pastry
1 egg, beaten
200g soft goat’s cheese
200g tomatoes, sliced

To serve:
Basil pesto
Fresh basil leaves, torn

1. Heat the olive oil in a pan over a medium-low heat and gently cook the onions and garlic for 8-10 minutes until soft and golden brown.
2. Add the tinned tomatoes and cook on low until the mixture has reduced and thickened. Season with salt and pepper, then set aside and allow to cool.
3. Brush a tart tin with butter and dust with flour to prevent sticking, shaking out any excess flour.
4. Preheat the oven to 170 ̊C/150 ̊C fan/gas mark 3.
5. Roll out the pastry and cut a large circle. Place into the tin, pressing into the corners with your fingertips. Prick all over with a fork.
6. Add a sheet of greaseproof paper and baking beans on top and blind bake for 8-10 minutes until the pastry has set, but not coloured.
7. Remove the paper and beans. Brush the pastry with egg wash and return to the oven for a further five minutes.
8. Spread over the tomato mixture and crumble over half of the goat’s cheese.
9. Arrange the sliced tomatoes over the top of the tart. Season with salt and pepper.
10. Bake for a further 15-20 minutes until golden brown. Top with the remaining goat’s cheese, some dollops of pesto and a handful of torn basil leaves.

Per Serving: 687kcals, 46g fat (13.2g saturated), 48.4g carbs (3.7g sugars), 23.1g protein, 3.9g fibre, 0.363g sodium

Make it yours: Add a sprinkling of poppy seeds over the pastry after the egg wash to add an extra nutty note.