INGREDIENTS<
One ready roll pie crust or prepare your own with 1 1/2 cups flour, 1/4 tsp salt, 1/3 cup cold butter chopped and 1/3 cup very cold water mixed with a little white wine.
Onion filling
4-5 medium Tropea onions sliced in 1/2 cm slices
1 cup of cherry tomatoes sliced in half
1 tsp light brown cane sugar
salt
1 tbsp butter
fresh origano leaves
olive oil for greasing pan
PROCEDURE
1. Oil a glass or non-stick pie or tart pan with the olive oil. Dot with the butter.
2. Arrange the onion slices and tomatoes evenly over the pan.
3. Lightly salt the vegetables and sprinkle the cane sugar evenly over the top.
4. Let the prepared pan rest for half an hour.
5. In the meantime roll out the crust to fit the top of the pan. Preheat the oven to 180deg F.
6. Place the crust carefully over the onions.
7. Bake the tart for 40 minutes or until golden.
8. Immediately flip the tart over a large serving plate.
9. Sprinkle the top with the fresh origano leaves and serve hot or warm.