Tomato, caramelised onion and Le Gruyère AOP tart

by Louise Robinson
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Ingredients

Store Cupboard

  • 250g of plain flour
  • 1 pinch of salt
  • salt
  • pepper

Dairy

  • 125g of butter, chilled and diced
  • 120g of butter

Cheese

  • 50g of Gruyère, finely grated
  • 100g of Gruyère, finely grated

Beverages

  • iced water, 1–2 tbsp

Fruit & Vegetables

  • 1kg large onions, peeled, halved and sliced
  • 4 garlic cloves, peeled and chopped
  • 500g of ripe tomatoes, sliced

Salad & Fresh Herbs

  • 1 tbsp of chopped rosemary

Oils & Vinegars

  • olive oil, to drizzle