Tomato and onion tart

Babiche Martens

I love a good tomato tart and this one is particularly light and fresh. It is easy to whip up with just a few ingredients and perfect for a picnic, or served with a fresh salad for lunch under the umbrella at home. I have used home-grown tomatoes that have been ripening on a tray in the sun for the past few days, but the basil is looking a bit sad with the lack of water, so I have used a bought pesto, which works perfectly.

Ingredients

400 g	Puff pastry (Main)
2	Red onions, sliced
1 Tbsp	Olive oil
2 Tbsp	Balsamic vinegar
2 Tbsp	Pesto
3 large	Tomatoes, sliced
20	Black olives
½ cup	Shaved parmesan
½ cup	Basil leaves

Directions

1. Preheat an oven to 180C.
2. Roll the pastry on a lightly floured board into a 20 x 30cm rectangle. Fold 1.5cm of the edges in to form a border and press down with a fork. Prick the centre of the pastry all over. Place on a baking tray and bake for 15 minutes, remove and, using the back of spoon, push air from the centre of the pastry to flatten. Bake for a further 5 minutes, then remove.
3. In a frying pan place the onions and olive oil. Cook on a low heat for 10 minutes until completely soft. Stir through the balsamic.
4. To assemble the tart - spread the pesto over the base, cover with the onions, sliced tomatoes and olives, and sprinkle the parmesan. Season with salt and pepper.
5. Place back into the oven for 20 minutes until golden and the tomatoes have completely softened. Sprinkle with basil leaves and serve warm with a salad.