Caramelised onion and tomato tarts

Ingredients

2 tablespoons olive oil

2 large onions, sliced
2 tablespoons white vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
8 Roma tomatoes, quartered
1 tablespoon balsamic vinegar
2 sheets puff pastry

2 cups rocket leaves

 Method

1. Heat oil in a frypan. Add onion and simmer over a low heat for 20 minutes to sweat. Add vinegar, sugar and salt and simmer a further 15 minutes until golden and soft. Set aside. (alternative is to buy caramelised onions - available at delicatessens)

2. Place tomatoes on a lined baking tray. Brush with balsamic vinegar and bake in a slow oven, 150°C, for 20 minutes.

3. Score a border around the pastry leaving a 2cm edge. Spread caramelised onion over sheets of pastry within the border. Arrange tomatoes over top.

4. Bake in a hot oven, 200°C, for 20 minutes or until pastry is golden and puffed. Serve topped with rocket.

(Source: Sanitarium website)