Before the heat of summer ripens the tomatoes, here’s a tart that makes use of the tinned variety. Cooked down slowly with onions until both intensify in flavour, it forms a thick and tasty filling for a wholemeal pastry tart. Feel free to substitute the herb and cheese; I’ve used oregano here to pair with the feta or halloumi but tarragon and goat’s cheese would also work nicely.
Serve barely warm or at room temperature with a crisp, green salad. Ingredients 145g plain flour 80g wholemeal flour 3⁄4 tsp salt 130g cold, unsalted butter, cut into small cubes 1 egg yolk 1⁄2 tsp vinegar 1 tbsp ice-cold water 1 tbsp butter 1 tbsp olive oil 2 large onions, peeled, halved and thinly sliced 1 tbsp fresh oregano leaves, roughly chopped, plus extra for garnish 1 tsp vinegar 1⁄2 tsp sugar 1⁄2 tsp salt 1⁄4 tsp freshly ground black pepper 400g can chopped tomatoes 200g feta or halloumi cheese Method Place the flours and salt in a food processor and pulse a few times to combine. Add the butter and pulse a few more times to incorporate; the butter should be in small pieces and barely visible.
Add the egg yolk, pulse to combine, then add the vinegar and cold water. Pulse until the dough just begins to come together in small clumps, then tip it out into a medium bowl. Knead very gently in the bowl to bring the dough together in a ball, then wrap it loosely in cling film.
Press lightly to flatten and place in the fridge for 30 minutes. Meanwhile, make the tomato filling. Heat t.