Method
- Preheat the oven to 200 degrees celcius (Gas Mark 6). Chop the potato, then cook in salted boiling water for 10-12 minutes. Drain and mash. Meanwhile, melt 25g butter in a small pan and cook the onion until it begins to brown. Strip the leaves from four thyme sprigs and add to the pan, or add half the dried thyme.
- In a bowl, rub the remaining butter into the flour. Add the onion, pan juices and mashed potatoes, and season. Mix to a soft dough, then press into a 23cm round on a greased baking sheet.
- Arrange the tomatoes in the dough and drizzle over the vinegar. Sprinkle over the remaining thyme and season. Crumble the cheese over then drizzle with oil. Bake for 35-40 minutes. Serve with a green salad.
