Peel and dice the onions into a frying pan, add the oil, cover and cook over gentle heat for 15-20 minutes until they collapse.
Dice the garlic and chilli and add them to the pan.
Add the sugar and red wine (or grape juice) and cook for a further 2 minutes.
Remove and set aside.
Halve the red peppers, remove the seeds and put them skin up on a baking tray.
Cook under a hot grill until the skins start to blacken, remove and leave to cool.
Peel the charred skin from the red peppers.
Put the flour and butter into a large bowl.
Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
Sprinkle the water over the flour and stir to bring together to form a ball of dough. If it does not do this easily, add a few more drops of water. Cover the dough and leave it to stand for 15 minutes.
Caramelized Onion Tart
Pre-heat the oven and rub a little oil around the inside of a 23cm/9” quiche or pie dish.
Roll out the pastry into a 28cm/11” circle about the thickness of a £1 coin.
Gently lift the pastry into the prepared dish. Alternatively, press the pastry into a baking dish using your fingers.
Cut away any pastry hanging over the edge of your dish.
Put the prepared onions and red pepper into a kitchen blender and pulse until smooth.
Season with salt and pepper, tip onto the pastry and smooth the top.
Bake for 55 – 60 minutes.
Makes 1 tart
frying pan , 23cm/9” tart or quiche dish, kitchen blender, mixing bowl and pastry blender
190°C, Fan 170°C, 375°F, Gas 5
Free from Soya, Nuts
The red pepper and onions can be cooked up to a day before making the tart.