Ingredients • 100 g spelt flour • 150 g flour • 110 g butter • 2 tbsp thyme • 1 egg yolk • 500 g onions • 125 g butter • 2 tbsp brown sugar • 1 meat tomato • 3 green striped tomatoes • 3 Noir de Crimée tomatoes • 2 Long Tom tomatoes • 1 tbsp thyme • Salt pepper
Preparation Mix the flour, salt, thyme leaves and butter in the bowl of a food processor. When the mixture is smooth, add the egg yolk and 1 teaspoon of water. Mix to a homogeneous dough and form a ball. Wrap it in cling film and put it in the fridge for at least 1 hour. Peel the onions and chop them finely. Melt the butter in a frying pan, add the onions and simmer for 30 minutes. After 15 minutes, add 1 tablespoon of brown sugar and put the lid on the pan. Wash and dry the tomatoes and cut them into slices. Preheat the oven to 180 ° C. Divide the dough over the baking tray lined with baking paper and divide the onion compote over it. Place the tomato slices over it and then fold the edges of the dough over the tomatoes. Sprinkle the tomatoes with 1 tablespoon of brown sugar and some dried thyme. Add salt and pepper and bake for about 45 minutes.