Tomato and Onion Pie

1. To make caramelised onions, heat oil in a large frying pan. Add onions and thyme. Cook over a medium heat for about 15 minutes, or until soft and opaque. Add sugar and vinegar. Season. Cook for about 10 minutes, or until onions are caramelised. Transfer to a bowl. Refrigerate until cold. 2. To make cream cheese pastry, place flour, butter and cream cheese in a food processor. Process unti mixture resembles fine crumbs. With motor operating, add water until combined. Turn out mixture onto a clean bench. Bring pastry together with your hands. Chape into a flat disc. Wrap in plastic wrap. Refrigerate for 30 minutes. 3. Roll out pastry between two sheets of baking paper into a circle, 30 cm in diameter. Using paper, lift pastry onto a pizza tray. Discard top sheet. 4. Spread cold caramelised onions over pastry, leaving a 5cm border. 5. Combine tomatoes, thyme and half the oil in a large bowl. Season. Toss to coat. Arrange tomato mixture, slightly overlapping, over onions in a single layer. 6. Fold pastry up and over to partly cover filling, slightly pleating, to create an edge. Brush pastry with remaining oil. Season. 7. Cook in a moderately hot oven (190C) for about 30 to 35 minutes, or until pastry is browned and cooked. 8. Serve drizzled with extra virgin olive oil. Garnish with extra thyme.