Preheat the oven to 220°C (430°F).

Cut the cherry tomatoes in half and marinade them with EV olive oil, salt, pepper and oregano. Set them aside.

Peel and cut the onions in half then slice them evenly. Drizzle a large pan with olive oil and add the onions and the sugar.

Mix well and turn on the heat to medium-high, keep moving the onions until they start to brown. Lower the heat if necessary, to prevent them from burning.

When the onions are evenly browned, add a splash of white wine to deglaze, let it evaporate a few seconds, then add a little bit of water.

Adjust with salt and pepper to taste, lower the heat and let the onions soften for a few minutes, until they are translucent. Add more water in necessary (although at the end it should be completely evaporated).

Cover a tart pan with parchment paper, then add the puff pastry. With a fork, pierce holes on the whole bottom of the pastry.

Add the caramelized onions and spread them well as a bottom layer.

Add a layer of goat cheese, shredding it into chunks with your fingers to cover the whole layer.

Now add the cherry tomatoes on top, cut side facing down.

Bake in the preheated oven in the middle rack for about 20 minutes or until the puff pastry is golden brown.

If you want to char the tomatoes, cover the edges of the pastry with aluminium foil and turn on the broiler for a couple of minutes.