Roast Tomato Tart

Roast Tomato Tart  -  by Jeann Rybinski (who is a wonderful cook & baker!)

4 good sized ripe British tomatoes, sliced horizontally into 1cm slices
2 cloves of garlic, finely chopped or grated
A few sprigs of fresh thyme
2 large onions, sliced into half moons
1 heaped tbsp. capers
1 heaped tbsp. Dijon mustard
2 eggs
1 heaped tbsp. soured cream
150g Manchego cheese, grated or Pecorino
Salt and pepper
A block of puff pastry (you can use shop bought or make your own using the recipe below); Let the puff pastry rest in the fridge for at least an hour before using.
Preheat the oven to 300°F/ 140°C (120°C fan)
Place the slices of tomato on a baking tray and sprinkle with the garlic and generously season with salt and pepper. Drizzle with olive and oil and pop in the oven to slow roast for 45 minutes.
In the meantime, sauté the onions in a little oil until soft and slightly golden, season and turn off the heat and set aside until you need them.
Roll out the pastry and line a 23cm loose-based round tart tin and preheat the oven to 200°C (180°C fan). Spread the mustard on the tart case and sprinkle over the onions and capers before scattering half of the grated cheese over the top. Whisk together the eggs and soured cream and season. Pour the egg mixture over the cheese and carefully spread evenly. Scatter over the remaining cheese and arrange the tomato slices on top with the thyme leaves. Pop the tart in the oven for 25 minutes and leave to cool slightly before taking it out of its tin. This tart is delicious served hot, cold or warm.