Ingredients
- 1 tbspn olive oil
- 1 red onions, halved and finely sliced
- cloves
- 1 tbspn sugar garlic, crushed
- 2 tbspns balsamic vinegar
- salt and cracker pepper
- ½ tspn dried oregano
- 2 tspns chopped fresh rosemary
- 400g canned cherry tomatoes
- 1½ sheets pampas frozen puff pastry, just thawed
- to serve
- goats cheese
- baby rocket
Directions
- Heat oil in a non-stick frying pan. Add onions and cook 20 minutes over a medium / low heat until soft and lightly golden.
- Add garlic and cook for 1 minute longer. Add sugar and vinegar and cook stirring for 2 minutes. Add salt, pepper, oregano, rosemary and undrained cherry tomatoes. Simmer gently for 10 to 15 minutes or until very thick, stirring occasionally. Set aside to cool.
- Meanwhile, preheat oven to 375 degrees F / 191 degrees / Gas C 5 Moderate. Lightly oil a 23 cm diameter, round cake pan and line base with a circle of baking paper which extends 1 cm up the sides of the pan. Spread tomato mixture over the base. Cut pastry into 6 equally sized triangles.
- Place on top of tomato mixture. The pastry triangles will overlap. Tuck in pastry around edges. Use the point of a sharp knife to make 3 small incisions through the pastry to allow for steam to escape.
- Bake 20-30 minutes or until pastry is golden brown. Remove from oven and cover with a serving plate or board. Carefully upturn to remove tart from pan. Top with goats’ cheese and rocket.