Tomato and onion tart. Picture / Babiche Martens.
TOMATO AND ONION TART
Serves 4-6
• 400g block puff pastry
• 2 red onions, sliced
• 1 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 2 Tbsp pesto
• 3 large tomatoes, sliced
• 20 black olives
• ½ cup shredded parmesan
• Salt and pepper
• ½ cup basil leaves
1. Preheat an oven to 180C.
2.
Roll the pastry on a lightly floured board into a 20 x 30cm rectangle. Fold 1.5cm of the edges in to form a border and press down with a fork. Prick the centre of the pastry all over. Place on a baking tray and bake for 15 minutes, remove and, using the back of spoon, push air from the centre of the pastry to flatten. Bake for a further 5 minutes, then remove.
3. In a frying pan place the onions and olive oil. Cook on a low heat for 10 minutes until completely soft. Stir through the balsamic.
