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SERVES 4
260g/9½oz ready-rolled puff pastry
175g/6oz Brie, sliced
2 ½ tsp sweet chilli sauce
320g/11oz red onions, cut into wedges
2 tbsp olive oil, plus extra for drizzling
2 garlic cloves, crushed
320g/11oz tomatoes, skinned and chopped
handful of basil leaves
salt and freshly ground black pepper
Preheat the oven to 220°C/425°F/Gas 7. Cut the pastry into 4 x 12cm/5in squares and put on a baking sheet. Score a line all around each square about 1cm/½in inside the edge of the pastry. Top the pastry squares with the Brie slices, arranging them just inside the scored border. Drizzle the cheese with sweet chilli sauce and top with the onion wedges. Sprinkle the onions with salt and pepper and drizzle with oil, then bake the tarts for 15–20 minutes until the onions are tender and the pastry crisp and golden. Meanwhile, gently fry the garlic in the oil for about 1 minute, then add the tomatoes, season with salt and pepper and cook gently for about 15 minutes. Transfer to a food processor or blender, add the basil and blend until smooth. Check the seasoning and serve with the tarts.