Preheat oven to 180°C.
Sift the flour in a mixing bowl and add the parmesan cheese. Rub the butter into the flour until it resembles breadcrumbs, then add enough cold water to form a firm, not sticky dough. Wrap the dough in clingwrap and refrigerate for at least 30 minutes.Meanwhile, halve the tomotoes and pour the olive oil and balsamic vinegar over. Stir through and set aside. Preheat the oven.Fry the onion in olive oil until soft and golden brown and allow it to cool.Roll out the dough on a floured surface to about 2-3mm thick. Line a springform quiche pan with the dough and blind bake the crust for 10 minutes. Remove the baking paper and beans and bake for another 5-7 minutes until light brown and cooked. Let the crust cool.Cover the base of the crust with a thin layer of basil pesto. Sprinkle the fried onion, tomatoes, basil and bocconcini over. Season with salt and black pepper and serve.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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