Instructions

1. Preheat the oven to 220C. Heat the oil in a frying pan over a medium heat, add the onions and cook, stirring, for ten minutes.
2. Add the sugar, vinegar and salt and pepper and cook for another five minutes, until they cook down and are sweet and sticky.
3. Roll out the pastry to a rectangle of about 5mm thickness.
4. Scatter the onions over the pastry, leaving a 3cm border. Top with the tomatoes and goat’s cheese.
5. Bake for 30 minutes, or until the pastry is puffed and cooked through. Serve at room temperature.