FETA TOMATO PUFF PASTRY TART

FETA TOMATO PUFF PASTRY TART:

INGREDIENTS:

1 tbsp oil
2 medium- large onions, finely sliced
2 tbsp balsamic vinegar
100g frozen ready- made puff pastry, cut into 4cm discs
35g black olives tapenade
50g semi- dried Italian tomatoes
100g Greek feta cheese
Salt, to taste

METHOD:

• To caramelise onions, heat oil in a saucepan. Add onions, balsamic vinegar and salt and stir to coat the onion.
• Cook for 10 minutes, stirring every few minutes until caramelised.
• Using greaseproof  paper, lay onions on a baking tray and place on the pastry puff disc. Lightly oil the puff, spread a thin layer of tapenade in the centre leaving around 1cm of the puff free from any filling. Then arrange the drained sundried tomatoes on it. Cover with the feta cheese.
• Bake the tart in a pre- heated oven at 180c for 8 minutes. Serve immediately.

BRIGHT IDEA-you don't always have to prepare caramelised onions fresh. Make them in a large quantity and refrigerate for future use.