Step 1

Preheat oven to 180°C.

Step 2

To make pastry: In a mixing bowl combine almond meal, tapioca flour, nutmeg and salt. Create a well in the centre and add whisked egg and olive oil. Combine flour with wet ingredients until well combined. Use hands to shape into a smooth dough.

Step 3

Place onto a flat surface lined with baking paper. Cover dough with baking paper. With gentle pressure roll out dough to one large round shape or 3 small if using smaller tins. Keeping flat, place into fridge to slightly firm.

Step 4

In a frying pan, heat olive oil and sauté onions until softened. Add balsamic vinegar and stir over low- medium heat, stirring regularly until sweet and caramelised. Set aside.

Step 5

Slice plums.

Step 6

Assemble:

Step 7

Lay pastry over tart tin/s and shape edges. Bake in oven for 5-8 minutes to par cook.

Step 8

Fill with caramelised onion and then plums.

Step 9

Crumble goat’s cheese over top of plums. Sprinkle over thyme leaves. Season lightly with a pinch sea salt.

Step 10

Bake in oven for 15 minutes or until plums are tender and pastry has browned on edges.