Provençal Tomato and Onion Tart

• 1 recipe savoury fingertip pastry
• 1 egg yolk, beaten
• 4 tablespoons

Line a pie tin with pastry, fluting the edges; chill. Brush with a little lightly beaten egg yolk and bake in a hot oven (450°F-M7) just long enough to set the crust without browning it. Allow to cool.

Heat olive oil in a pan; add ripe tomatoes, peeled, seeded and chopped, tomato