Tomato and Onion Galettes
Makes 6
- 15g 1/2 oz butter
- 1 Tbs olive oil
- 2 onions, finely sliced
- 2 Tbs light muscovado sugar
- 1 Tbs balsamic vinegar, plus extra for drizzling
- 1 320 g 11 oz pack ready-rolled puff pastry
- 200 g 7 oz cherry tomatoes each cut into 4 slices (you will need 18 slices altogether)
- grated parmesan cheese
- salt
- freshly ground pepper
- arugula leaves, to serve
- Heat the butter and oil in a pan and very gently fry the onions for about 5-8 minutes until transparent and tender.
- Add the sugar and balsamic vinegar and continue to cook until brown and sticky.
- Season with salt and black pepper.
- Preheat the oven to 425°F.
- Lightly grease a baking sheet.
- Lightly roll out the pastry and cut into 6 circles, about 6 inches in diameter.
- Transfer the circles to the baking sheet.
- Divide the sticky onions between the circles.
- Arrange the tomatoes on top of the tartlets.
- Sprinkle with the Parmesan and bake for 15 minutes until golden brown and risen.
- Serve with a few arugula leaves drizzled with balsamic vinegar.
. Mary Berry Cooks. Page 82. London: BBC Books, 2014.