Still in the kitchen, here is last night's (and tonight's) dinner - a tomato and caramelised onion tart. Simply made with whatever pastry you care to make, or have on hand, I had two sheets of butter puff pastry in the freezer and used them. I blind baked the tart for about 15 minutes before adding the filling.
To make the filling, peel and slice two onions and slowly fry them to caramelise. In a bowl mix together four eggs, about ½ cup of cream, one clove of garlic, about ¾ cup of finely shredded Parmesan cheese and salt and pepper to your taste. Pour that into the pastry shell, add some thick slices of ripe tomato and the caramelised onions into the mix, careful not to overflow it. Then just bake until it's golden brown on top - 20 - 25 minutes on 190 C (375F). I used a flan tin to bake my tart. It's delicious.