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1
Melt the butter in a pan and add the onions, finely sliced, and a pinch of sugar.
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2
Fry for 15-20 minutes, stirring occasionally, until the onions are caramelised and soft.
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3
Add 2 tbsp of water to deglaze and stir until reduced and thickened and set aside.
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4
In an oven-proof pan add the sugar and water and cook until melted and amber in colour.
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5
Do not stir the pan but shake it gently to dissolve.
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6
Add the vinegar and gently shake the pan to incorporate the vinegar into the caramel.
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7
Add the olives and turn off the heat.
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8
Add the tomatoes spreading them evenly in a single layer.
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9
Spread the caramelised onions over the layer of tomatoes.
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10
Roll out the pastry so it is 3 mm or one eighth of an inch thick and place over the onions, tucking the edges into the sides so that when it is inverted it will be concave-shaped.
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11
With a knife, make a few small holes in the pastry to allow steam to escape during baking.
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12
Bake at 200 degrees Celsius for 30 minutes then allow to cool for 5 minutes before inverting it quickly but carefully onto a serving dish.
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13
Scatter crumbled goats cheese and basil leaves onto the top and serve.
