Tomato & Hafod Tart

This tart is quick and easy to make, utilising that old kitchen cupboard favourite- ready made puff pastry. The savoury tomatoes and Hafod contrast beautifully with the sweet caramelised onions. Perfect for a picnic or sustenance for afternoon drinks. 

Ingredients- 

500g puff pastry - ready made will do, but if you are feeling adventurous BBC goodFood have an easy to follow recipe here.

3 red onions - thinly sliced

3 tbsp olive oil

4 Heritage tomatoes - pick your favourites but bright and flavourful work best. 

1/2 tbsp Cider vinegar

150g Hafod, coarsely grated. 

Handful of finely chopped herbs to garnish - mint, tarragon & parsley. 

Salt & Pepper to season. 

A little egg wash for glazing

Flour for rolling out the pastry

Place the thinly sliced onion in a frying pan with 2 tablespoons of oil and some salt and pepper on a medium heat. The onions will take 10-15 minutes to caramelise. Stir frequently to avoid them catching. 

Once they are looking good leave them to cool slightly. 

Preheat your oven to 200c fan. 

Slice your tomatoes into 1cm slices to get nice round slices. when you get near the top of the tomato you can save the trimmings for a salad. Place the tomato slices into a bowl and carefully dress them with 1 tablespoon of oil, the cider vinegar and some salt and pepper. 

Roll your pastry out into a round so that the pastry is no thicker than 0.5cm. Place onto a lined baking sheet and lightly mark with a fork to stop the pastry from bubbling up. 

Spread the onion mixture onto the pastry leaving a 2cm gap around the edge, sprinkle the grated Hafod over this and then lay your slices of tomatoes on top. 

Fold the edge of the pastry over so it tucks the tomatoes in, you can press fairly hard here so the pastry stays where it is. Drizzle the remaining oil and vinegar from the tomato bowl onto the tomatoes and egg wash the edges of the tart. 

Bake for 40-45 minutes until the tart looks golden.

To serve top with some graceburn cheese and herbs.