Cherry Tomato Tart

Cooking time: 1 hour

Serves: 4-6

Ingredients

- 250g Buttered puff pastry

- 1 Onion, finely chopped

- 6 tbsp Olive oil

- 6 x Thyme sprigs

- 500g x Cherry vine tomatoes

- Salt and freshly ground black pepper

- 20g Black olive paste/tapenade

For the garnish

- 4 tbsp Olive oil

- 8 x Black olives, stoned and sliced

- 16 x Fresh basil leaves, shredded (optional)

- 1 tub Small mozzarella balls (optional)

Method

- Lightly flour your work surface, then roll the pastry to 3mm thick. Refrigerate for 5 minutes.

- Cut your pastry into rounds of your required size, (you can make more smaller sized, or less larger sized depending on how many you are cooking for). Press a second, slightly smaller cutter gently on top of the pastry discs to form an indentation (do not cut through). This will create an outer rim/crust when baked.

- Place the pastry discs on a tray in rows, with a good distance between each, allowing them space to grow a little. Glaze with egg wash and pierce the inner ring with a fork.

- Sweat the onion in olive oil with thyme leaves for about 8 minutes, seasoning with salt & pepper. Taste, adjust the seasoning if necessary, then cool and set aside.

- Slice the tomatoes in half, ready to built your tarts.

- Preheat your oven to 220c.

- Spread the olive paste on the base of the tart, taking care not to go over the edge of the inner circle onto the rim.

- Divide the onion mixture between the tarts, spreading it on the bottom of the puff pastry, inside the inner circle. Arrange the tomato halves on the onions. Brush the tomatoes and the outer rim of the puff pastry with olive oil, sprinkle the tarts with thyme, salt & pepper, then bake for 10 minutes until golden brown.

- Garnish with a few olive slices on top a few minutes before the tart is due to come out of the oven (you can also add chopped basil, goat’s cheese or baby mozzarella)… enjoy!