Instructions: Place the tomatoes in a roasting tin season sprinkle with thyme drizzle with oil and cook uncovered on bottom runners of the roasting ovenfor 40 minutes until slightly shrivelled.

Meanwhile cut 150g of the butter into small dice and place in a food processor with the flour.

Pulse until butter is roughly cut up through the flour (you should still be able to see pieces of butter) then add the soured cream and pulse again for 2 to 3 seconds until just mixed.

On a floured surface divide the pastry Into six balls and thinly roll each into a 125mm round.

Place on two sheets of foil placed on trays; cover and chill for 30 minutes.

Finely slice the onions.

Melt the remaining butter in an ovenproof pan on the boiling plateadd the onions fry for 30 seconds then transfer to the simmering ovenand cook slowly for about 15 minutes until very soft.

Return to the boiling plateand fry until well browned and caramelized.

Cool.

Place the pastry on the foil in a roasting tin and position on the plain shelf.

Spoon the onions into the centre of the pastries leaving a 10mm edge.

Crumble the cheese on top and add the tomatoes.

Season then roughly fold up the pastry edge pinching rt together tightly to hold the edge in place.

Cook the tarts on the floor of the roasting ovenon the second runners for 25 to 30 minutes until golden turning the tin round after 15 to 20 minutes to ensure even cooking.

Garnish with fresh thyme sprigs.

Serve Immediately.

If you find pastry difficult to make this is the recipe for you. Soured cream pastry melts in the mouth and is simple to prepare it takes only a few seconds in the food processor.

Serves 6

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