for 10 pieces

Pastry dough

300 g	half-white flour
½ tsp	salt
100 g	butter, cut into pieces, cold
1 dl	water

Filling

1 tbsp	clarified butter
4	onions, cut into rings
2 tbsp	water
½ tbsp	honey
1 tbsp	thyme, finely chopped

To shape

300 g	different coloured cherry tomatoes, cut in half
150 g	Parmesan, coarsely grated
3 tbsp	water, boiling
½ tbsp	honey
1 tsp	sodium bicarbonate
2 tsp	sesame seeds
1 tsp	poppy seed
1 tsp	sea salt

How it's done

Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to create a soft dough (do not knead), cover and chill for approx. 30 mins.

Filling

Heat the butter in a frying pan. Reduce the heat, add the onions, cover and fry for approx. 5 mins. Add the water and honey, cover and simmer over a medium heat for approx. 5 mins., mix in the thyme, leave to cool.

To shape

Divide the dough into 10 portions. On a lightly floured surface, roll out into circles (approx. 12 cm in diameter). Transfer to a baking tray lined with baking paper. Top with the parmesan, tomatoes and onions. Fold the edges inwards approx. 2 cm. Combine the water, honey and baking soda, brush the edges with the mixture. Sprinkle with the sesame seeds, poppy seeds and salt.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C.

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