Tomato and onion jam tart

Instructions

1. Start with the onions. Place the olive oil and onions in a heavy-based pan with a pinch of salt and cook until starting to brown. Add the balsamic vinegar, sugar, bay leaves and thyme leaves and stir through, reducing the liquor until the onions are dark and sticky (about 15 minutes). Set aside.
2. Preheat the oven to 180°C.
3. Line a tart tin (about 23 cm in diameter, but various sizes will work) with a removable base with the pastry and trim edges (You could use a quiche dish). Poke the base a few times with a fork so the pastry doesn’t puff up too much while baking. Spoon in the hemp seed flour and spread out evenly.
4. Cut the tomatoes in half or into quarters (or if they are really small, leave them whole). Place tomato mixture on top of the hemp flour in the tart tin.
5. Finish off with dots of onion jam scattered between the tomatoes and then bake for about 40-50 minutes.
6. Remove the tart from the oven and let cool. This also allows the juices to be fully soaked up by the flour at the bottom of the tart and for everything to relax. Finish the tart off by sprinkling over a little pickled onion, pieces of feta and some basil leaves. Season with salt and pepper, if desired.

• Many commercially-sold shortcrust pastries are vegan, as they are made with margarine, not butter, but check the ingredients. You may need one or two sheets depending on the size of the tin you use and the size of the pastry sheets. If using two sheets, overlap in the centre of the tin and press to seal.
• Hemp flour is usually made by extracting hemp oil from hemp seeds and then milling the resulting hemp cake. Hemp protein power is also made from milled hemp seeds, but has a lower fibre content and is often finer-textured than hemp flour.