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1
Preheat the oven to 190C/375C/gas mark 5.
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2
First make the pesto.
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3
Scatter the pine nuts on a baking tray and toast in the oven, turning occasionally to make sure they don't burn, for 5-6 minutes or until golden brown, then remove and set aside to cool.
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4
Finely chop the basil and mix with the toasted pine nuts and olive oil, then, using a pestle and mortar, pound them together until smooth.
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5
Season with salt and pepper to taste and add a little more olive oil if you think it's necessary.
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6
Alternatively, add the toasted pine nuts to a food processor and blitz to a fine-breadcrumb consistency.
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7
Add the basil and seasoning and pour over the olive oil, then blitz until you have a smooth paste.
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8
Next, halve the onions and slice into thin half-moons.
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9
Trim the ends from each tomato and slice into rounds approximately 5mm thick.
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10
Heat 3 tablespoons of the olive oil in a non-stick frying pan and add the onions.
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11
Saute over a low heat for about 20 minutes or until completely softened but not browned, adding the sugar and seasoning with salt and pepper halfway through cooking.
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12
Meanwhile, roll out the pastry and fill a 23cm diameter tart tin.
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13
Spread the caramelised onions over the base of the tart and then add small dollops of the pesto, spaced evenly apart, on top of the onions.
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14
Layer the tomatoes into the tart in a circular pattern, allowing them to overlap slightly.
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15
Drizzle with the remaining oil, season well with salt and pepper and bake in the oven for 35-40 minutes.
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16
Remove from the oven and allow to cool for around 5 minutes before carefully removing the tart from its tin and cutting into slices.
