Instructions

PASTRY

1. To make the pastry, place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
2. Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
3. Using the Thermomat or a lightly floured surface roll the dough to approx. 3mm thick and carefully place into and press to fit a round 10 inch/26cm tart tin. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
4. Place a small piece of baking paper over the pastry and fill the case with pie weights or dried legumes. Blind bake for 15 minutes. Allow to cool before taking the weights out of the case.

FILLING

1. Place the cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
2. To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside.
3. Place the eggs, sour cream, milk, salt & chives into the Thermomix bowl. Mix 10 Sec/Speed 4.
4. To assemble, scatter the onions evenly over the base of the tart, follow with the dollops of the ricotta, pour over the egg mix and finish with the reserved grated cheese.
5. Bake for 25 minutes or until just set. Let cool slightly.
6. Place the tomatoes on top, mixing the colours. Top with fresh basil, sprinkle with salt, pepper and generously drizzle with olive oil and balsamic reduction.