Caramelised Red Onion and Cherry Tomato Tartlets

These little gems will bring a smile to any guest's face; they are elegant and pretty but pack a serious flavour punch.

Ingredients

500g pack of puff pastry

2 medium red onions

A knob of butter and a splash of olive oil

2 tablespoons balsamic vinegar

150g cherry tomatoes

1 small clove of garlic, peeled

8–10 basil leaves

1 teaspoon white wine vinegar

1 tablespoon olive oil

Sea salt and black pepper to season

Method

• Roll out the pastry ¼cm/⅛in thick. Cut into squares roughly 8cm/3in square using a knife or pizza cutter. Don’t be too fussy. Using the tip of a sharp knife score a border ¼cm/⅛in from the edge of each one, without cutting the whole way through. Place the squares on greaseproof paper on a baking sheet and pop in the fridge until needed.

• Peel and finely slice the onions. Place a small saucepan on a medium/high heat on the hob and add the butter and oil, add in the onions, cover with a lid and cook for 8–10 minutes stirring occasionally.

• Turn the heat up full and once the pan is hot add the balsamic vinegar. Stir until the vinegar has evaporated and the onions are nicely caramelised.

• Preheat the oven to 200ºC.

• Halve the cherry tomatoes, add to a mixing bowl and mince in the garlic. Roughly chop the basil leaves and add to the bowl, then add in the white wine vinegar and tablespoon of oil. Season with sea salt and black pepper and allow to marinate for 5 minutes.

• Remove the pastry squares from the fridge and spoon some of the red onion on each, ensuring you stay within the scored border. Place the cherry tomatoes on top and drizzle over any marinade left in the bowl. Place in the preheated oven and bake for 15–20 minutes or until the pastry is golden.