FOR THOSE “NO MEAT” DAYS

Tomato and caramelised onion tart

THIS IS VERY SIMPLE TO PREPARE AND MAKES THE MOST OF THE DIFFERENT VARIETIES OF TOMATOES IN SEASON.

EASY/PREPARE AHEAD (ONIONS ONLY) • READY IN 1 HOUR 10 MINS • SERVES 4

5 RED ONIONS, THINLY SLICED

1TBSP OLIVE OIL, PLUS EXTRA TO DRIZZLE 2TBSP BALSAMIC VINEGAR

2TBSP BROWN SUGAR

375G ALL-BUTTER PUFF PASTRY

500G TOMATOES, THICKLY SLICED 1 COOK THE ONIONS IN A SAUTÉ PAN WITH THE OIL UNTIL SOFTENED, ABOUT 40 MINS. ADD

THE VINEGAR AND SUGAR, STIR WELL UNTIL THE SUGAR HAS DISSOLVED AND SET ASIDE TO COOL. 2 HEAT THE OVEN TO 200C, GAS 6. ROLL OUT THE PASTRY TO ABOUT ½CM THICK TO A RECTANGLE. LIGHTLY SCORE WITH A KNIFE 3CM IN FROM THE EDGE. SPREAD OVER

THE ONIONS AND TOP WITH THE TOMATOES. BAKE FOR 25 MINS OR UNTIL BROWNED. SERVE IMMEDIATELY WITH A GREEN SALAD. Per serving: 551 calories, 28g fat

(12g saturated), 62g carbohydrate

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