I am always a little dubious of tomatoes in January so I was really pleased to see how vibrant red and delicious Riverford’s cherry tomatoes are at the moment. Obviously the weather in Spain is somewhat warmer than ours.
I am a great fan of ready-made, ready rolled all butter puff pastry. I am a stickler for checking ingredients on any ready-made food and I am always checking labels, Find one which only contains flour and butter and you know that you have saved yourself a whole lot of time, because making puff pastry is no easy feat. I topped mine with some ready-made pesto (once again, check the ingredients or make your own), caramelised onions and the cherry tomatoes with a drizzle of balsamic at the end. I was worried that the tomatoes would make my pasty soggy but blind cooking it first prevents this. I think you could just as easily serve this for a starter at a dinner party as a delicious, quick lunch. Either way, it is a welcome taste of Summer!
Cherry Tomato & Caramelised Onion Tart with Pesto
Serves 4 as a main with salad or 8 as a starter
Extra virgin olive oil
2 onions, peeled and finely sliced
1 garlic clove, finely sliced
375g (1 sheet) ready rolled all butter puff pastry
2 tbsp. pesto
250g cherry tomatoes, halved
1-2tbsp aged balsamic vinegar
Sea salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6
Heat some oil in a pan and cook the onions with a little salt and pepper until soft and deep gold – about 20 minutes. Add the garlic and cook for a further few minutes. Check seasoning, Set aside.
Gently unroll the pastry. Place on a baking sheet, still on the grease-proof it comes with. Put in the oven and bake for about 10 minutes, until golden brown. Flip the pastry over and bake on the other side until also golden brown. If the pastry has puffed up, just gently press it down to flatten it. Remove from the oven and spread a thin layer of pesto, leaving a small rim round the edge. On top of this spread the onion mixture evenly. Then top with the halved tomatoes. Sprinkle over salt and pepper and drizzle with a little balsamic vinegar, then bake in the oven for 10 minutes or so until the tomatoes begin to colour. Serve warm.