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:

1. 1. Heat oil in a non-stick frying pan. Add onions and cook 20 minutes over a medium / low heat until soft and lightly golden.
2. 2. 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.
3. 3. 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.
4. 4. 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.
5. 5. 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.

Bon Appetit!