Tomato and caramelised onion tart

SERVES: 4

TAKES: 1 HOUR 10 MINS

WHAT YOU’LL NEED

■ 5 red onions, thinly sliced ■ 1tbsp olive oil, plus extra

for drizzling ■ 2tbsp balsamic vinegar

■ 2tbsp brown sugar

■ 375g all-butter puff pastry

■ 500g tomatoes, thickly sliced

1 Cook the onions in the oil until browned, about 40 mins. 2 Add the vinegar and sugar, stir well until the sugar has dissolved and set aside to cool. 3 Heat the oven to 200C/

Gas 6. Roll out the pastry to a rectangle about ½cm thick. Score lightly with a knife all round, 3cm from the edge. 4 Spread over the onions, top with the tomatoes, then bake for 25 mins until browned. Serve with a green salad.

Per serving: 551 cals, 28g fat (12g sat fat)