February 8, 2013 by marksetchfield
Serves 8, prep time 45 minutes, cooking time 35 minutes, suitable for vegetarians.
1 pack of pre-made puff pastry
3 large red onions
2 tbs brown sugar
2 large punnets of cherry tomatoes
1 tin of anchovies in oil
20 fresh basil leaves
Course black pepper
(Handful of toasted pine nuts, optional)
Chefs says: I’ve made this recipe many times over the years, its great warm in the winter or served cold with some fresh salad for a summer picnic. If you don’t like anchovies try some toasted pine nuts instead. Heat a dry pan and add the pine nuts and heat until the nuts start to brown, keep them moving around the pan so they don’t burn remove from the heat and leave to one side.
Grease a large baking sheet and roll out the pastry. With a knife cut a rectangle 5cms in from the edge. Slice the red onions in fry pan with a little oil, cook them until they become soft. Add the brown sugar and balsamic vinegar and stir. Add a little water help soften the onions cook for about 15 minutes. Meanwhile wash and half the cherry tomatoes. Remove the onions from the heat an evenly spread oven the pastry keeping within the cut rectangle. Now pile the tomatoes on the onions again keeping them inside the rectangle. Brush the outside of the pastry with egg wash and sprinkle with coarse black pepper, place in the oven for 35-40 minutes until the pastry puffs up and looks golden brown. Once cooked remove from the oven and leave to cool. Slice the anchovies in half a place over the top of the tart, pour the remainder oil from the tin over the tomatoes. Finish off with the basil leaves. For the vegetarian version replace the anchovies with the toasted pine nuts.