Caramelised Vegetable Tartlet

Put the flour in a heap on a work surface, mix in the salt and make a well in the middle of the flour. Cut the cold butter into small pieces and scatter around the well.

Break the egg into the middle, add about 50 ml lukewarm water and chop all the ingredients with a knife until they have the consistency of breadcrumbs. Then using your hands quickly knead to a dough.

Form into a ball, wrap in foil or clingfilm and chill for about 30 minutes.

Then roll out between 2 layers of baking parchment and use to line a greased quiche dish. Bake in an oven preheated to 190°C (170° fan) | 375F | gas 5 for 15 minutes, then take out and spread with mustard.

Drop the tomatoes into boiling water for a few seconds, refresh in cold water then skin and chop roughly.

Heat 3 tbsp olive oil in a frying pan and sweat the onion and garlic until soft, then stir in the tomatoes, wine and sugar. Season with salt and pepper and simmer for about 30 minutes.

Spread the tomato mixture smoothly in the bottom of the pre-baked pastry case, and arrange the sliced tomato and fennel attractively on top. Sprinkle with oregano.