Little provencal tarts with olive oil pastry

• 3 teaspoons (15ml) olive oil
• 1 red onion, thinly sliced
• 2 garlic cloves, crushed
• 700g roma tomatoes, peeled, seeds removed, chopped
• 2 teaspoons tomato paste
• 1 tablespoon chopped basil, plus extra basil leaves to garnish
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• Olive tapenade and creme fraiche, to serve

Pastry

• 115g plain flour
• 1/2 cup (50g) grated parmesan cheese
• 1/4 cup (60ml) olive oil
• 1 garlic clove

1. Step 1

   Heat oil in a saucepan over medium heat, add onion and cook for 5 minutes or until softened. Add garlic, tomato, paste and basil, then cook over very low heat, stirring occasionally, for about 45 minutes or until reduced and thick. Add sugar and vinegar, then set aside to cool.

2. Step 2

   To make the pastry, sift flour into a large bowl with 1 teaspoon of salt, then add the parmesan. Place oil in a saucepan, add garlic clove and heat over low heat for 1 minute. Cool slightly. Strain oil into flour, discarding garlic, then add 2-3 tablespoons cold water. Combine first with a fork and then with your hands to form a smooth dough. Cover with plastic wrap and rest for 15 minutes in fridge. Roll out on a lightly floured surface and use to line six 8 x 2cm individual tart cases. Refrigerate again for 10 minutes.

3. Step 3

   Preheat the oven to 200°C.

4. Step 4

   Blind bake pastry by filling each case with baking paper, and baking beans or pastry weights. Bake for 10 minutes, then remove paper and beans and bake for 5 minutes or until crisp and golden.

5. Step 5

   To serve, fill tart cases with provencal filling and warm through for 5 minutes (obviously this can't be done on a picnic, so just fill tart cases when ready to serve if outdoors). Add a spoonful each of creme fraiche and tapenade to each tart. Garnish with a basil leaf.