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1
To make the tomato base, heat 3 tablespoons of the olive oil in a medium saucepan over a medium heat.
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2
Add the onion and garlic and cook, partially covered, for 4-5 minutes, stirring occasionally, until softened.
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3
Add the tomato, thyme and the remaining olive oil, then reduce the heat to low and simmer for 35-40 minutes, stirring often to avoid browning or burning the tomato.
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4
If the mire gets too dry, add a few tablespoons of water.
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5
Stir in the reduced balsamic vinegar and season with salt and pepper.
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6
Meanwhile, preheat the oven to 180C/350F/gas 4 and grease a 20cm/8in tart tin with butter.
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7
Roll out the pastry on a lightly floured surface until it is about 3mm/1/ 8 in thick and 25cm/10in in diameter.
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8
Line the tin with the pastry, taking care not to stretch it.
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9
Press down gently to push out any bubbles and roll the rolling pin along the top edge of the tin to trim off the excess pastry.
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10
Prick the base with a fork and chill for 25-30 minutes.
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11
This will prevent the pastry from shrinking during cooking.
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12
Place the tart tin on a baking tray and bake in the preheated oven for 15 minutes or until golden.
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13
Remove from the oven and do not turn the oven off.
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14
Brush the pastry with the balsamic vinegar and then return it to the oven for a further 3 minutes.
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15
The vinegar will seal the top of the pastry and ensure that your tart is crunchy.
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16
Be careful not to overcook it or it will become dry and bitter.
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17
To assemble the tart, remove the thyme sprig from the tomato base and spread the base over the pastry.
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18
Arrange the Oven-dried Tomatoes and goat's cheese on top and season with salt and pepper.
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19
Place the tart in the oven and bake for 3-4 minutes until the cheese starts to melt, but don't allow it to melt completely.
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20
If you want, you can flash it for 2 minutes under a grill, preheated to high, to give it a lovely colour.
