Preparation

• 1
  Peel, halve and finely slice the red onions. Peel and finely chop the cloves of garlic.
• 2
  Gently saute the onion in 2 tablespoons of olive oil, add the garlic and cook on a low heat for 15-20 minutes, stirring occasionally. Stir in the hot stock, add thyme leaves and season with salt and pepper then cook for a further 10 minutes.
• 3
  Preheat the oven to 200 degrees, 180 degrees fan oven. Line 2 baking sheets with baking parchment.
• 4
  Halve the tomatoes and place in a bowl with a tablespoon of olive oil and a little chopped basil and then season with salt and pepper.
• 5
  Cut the block of pastry in half. Roll it out quite thinly on a floured surface and cut it into 4 squares. Repeat with the other half of the pastry.
• 6
  With a sharp knife, score a line all around about a centimetre inside the edge of each square. Prick the centre of the tarts with a fork.
• 7
  Divide the onion mixture between the 8 tarts, crumble on the goats cheese and then push 5 pieces of tomato, cut side up, into the goats cheese.
• 8
  Beat the egg with a splash of milk and brush on to glaze the edges of the tarts. Place them on the baking sheets and bake for about 20 minutes.
• 9
  Garnish with a little chopped basil and serve whilst still warm.