Ingredients
Method
1.Place flour in small bowl, rub in combined margarine and butter until mixture resembles coarse breadcrumbs. Add just enough of the water to form a soft dough, knead dough lightly, on floured surface, until smooth. Cover; refrigerate 30 minutes or until firm.
2.Place tomato, cut-side up, in large ovenproof dish, bake, uncovered, in hot oven about 10 minutes or until browned lightly and soft.
3.Cook onion in heated oiled small saucepan until soft. Add sugar and vinegar, cook, stirring, about 5 minutes or until onion is caramelised.
4.Boil, steam or microwave potato until tender, drain. Mash potato in medium bowl. Add milk, cheese, and onion mixture, stir until combined.
5.Roll pastry between sheets of baking paper until large enough to line six 12cm loose-bottom flan tins. Lift pastry into tins and press into sides, trim edges. Place tins on oven tray, cover pastry with dried beans or rice.
6.Bake, uncovered, in moderately hot oven about 10 minutes; remove paper and beans. Bake, uncovered, further 10 minutes or until browned lightly; cool pastry cases. (Pastry cases can be made 1 day ahead and stored in an airtight container)
7.Divide potato mixture between flan tins, bake about 10 minutes or until browned lightly. Remove tarts from flan tins, top with roasted tomatoes. Drizzle with olive oil, if desired.
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