Granny Smith, Tomato, Onion and Mature Cheddar Tart.

Based on one of my favourite lunch time meals The Ploughman's lunch traditionally found on pub menus since the 50's. Highly recommend serving with a side of rocket salad and some pickle.

PASTRY:
300g plain flour
150g unsalted butter
50g grated cheddar
1 egg
Pinch of sea salt

3 granny smith apples
6 plum tomatoes
1 white spanish onion
1 red onion
3 springs of thyme plus 1 for garnish
200g grated matured cheddar
80ml extra virgin olive oil
Sea salt and cracked pepper to taste

METHOD:

Start with the pastry, place the flour, cheddar and salt in large mixing bowl. Cube the butter and add to the dry mixture, rub the butter into the flour till well blended together then add the egg and several tablespoons of cold water and lightly knead together till only just combined. Wrap the pastry in cling film and place in the fridge for 30 minutes to rest.
Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface till about 4-5mm thick and line the tin with pastry pinch and press down around the edges then refrigerate for a further 30 minutes.
To make the filling you'll need 3 seperate smaller baking trays lined with baking parchment. Peel the onions cut in half, remove the top and bottom and slice length ways into 5mm slices and lay out over one of the baking trays. Cut the tomatoes into quarters and lay out over another baking tray, then slice the apple down one side, turn the apple slighlty and cut down the other side turn and repeat 2 more times. Throw the core away and cut the other pieces of apples into 1cm slices length ways and spread out on baking tray. Sprinkle the onion, tomato and apple with salt and pepper and drizzle with olive oil, lastly  tear a sprig of thyme leaves over each tray. Roast in a oven set at 200oC for 25 minutes once cooked leave to cool before forming the tart.
With a folk prick the base of the pastry 10 times and line with grease proof paper and fill with rice or dried legumes, bake in oven set at 200oC for 12 minutes. When the pastry is baked remove the parchment paper and legumes and bake the pastry for another 6 minutes till golden brown.
Once the tart case is cooked evenly sprinkle half the cheese over the base of pastry then evenly distribute the apple followed by the onion then the second half of cheddar and lastly tomatoes fanned round the top of the tart. Place tart in oven set at 180oC for 20 minutes, once cooked sprinkle with the leaves of 1 thyme sprig, cool slightly then cut into 8 piece and serve.