For this recipe I am going to make it as a large tart, but it is just as easy to make it into smaller tartlets.
Shortcrust pastry: Make the pastry and roll it out to fit your tart tin. Place in the freezer to rest. Caramelised onions: Slice the onions 3-4mm (1/8") thick .
In a large frying pan with a lid, heat 3-4 tablespoon oil. Add the onions and cook covered for 20 minutes over a medium heat, stirring occasionally. The lid will create steam helping to breakdown the onions more evenly.
Remove the lid and season with salt and pepper. Continue cooking without the lid, for another 15-20 minutes or until the onions are golden and caramelized, stirring occasionally to avoid over browning.
Aubergine: Meanwhile, cut the aubergine into round slices and brush with some olive oil and season. Griddle, in batches, for 3-4 minutes each side or until tender. Leave to cool on a plate.
Remove the pastry tin from the freezer and blind bake for 20 minutes, Remove the parchment paper with the baking beans and continue to bake for another 5 minutes or until the pastry is pale, but not quite golden in colour.
Preheat the grill.
Assembly: Pour the caramelised onions into the tart shell, top with the griddled aubergines and sliced tomatoes.
Slice the goats cheese into round slices and arrange over the tomatoes. Place under a hot grill for 5 minutes to melt the cheese (optional).
Spoon dollops of tapenade over the tart and decorate with basil leaves.
Enjoy warm or cold on its own or with a salad.