We were in the local newsagency the other day, buying birthday cards (it appears that most people I know have birthdays at the end of January) and the cover of Feast Magazine (Issue 18) jumped out at me. It was a decidedly better photo of this tart.

It caught my eye because I have a few cherry tomatoes on hand.  Instantly, I decided to make it.  Later, when I got around to checking out the recipe, I was amazed to see that it served 12.  That is a wee bit too much for Maus and me. Here is a ‘serves 2′ version.

The recipe is by Angela Nahas.

• 1 sheet of commercial puff pastry (25cm x 25cm)
• 1 egg, beaten with 2 tsp water, for egg wash
• about 100g caramelised onion
• olive oil
• 500g  (2 punnets) cherry or grape tomatoes
• sage leaves

1. Preheat oven to 210˚C.
2. Put pastry in baking dish a little too small for it so it sits up the edges a bit.
3. Brush pastry with egg wash, then bake for 20 minutes or until golden and puffed.
4. Using a clean tea towel, lightly press down on centre of pastry to form an indentation in the middle.
5. Spread the caramelised onion over the pastry, leaving a 2.5cm edge.
6. Set aside to cool.
7. Heat 1 tbs oil in a large frying pan over medium heat, add the tomatoes and cook, tossing as you do, for 3 minutes or until the skins blister.
8. Arrange the tomatoes over the caramelised onion.
9.  Heat 1 tbs oil in the same pan. Add sage and cook for 1 minute or until lightly crisp. Drain then scatter over tomatoes.
10. Return tart to oven and bake for 10 minutes or until heated through and tomatoes are softened.
11. Serve with a green salad.

The recipe said to use commercial caramelised onion but we had some in the freezer which I had made earlier so we used that.  Here is the recipe.  It is fantastic.  It is from the book, Theo & Co, The Search for the Perfect Pizza, by Theo Kalogeracos.  The caramelised onions keep in the fridge for ages and freeze well.

Caramelised Onion

• 20g butter
• 1 tbs olive oil
• 1 kg red onion, thinly sliced
• 500g raw brown sugar

1. Melt butter and olive oil together in a non-stick saucepan.
2. Add onion and sauté until soft and translucent and then add the sugar.
3. Turn the heat down to very low and continue cooking, stirring occasionally, until the onions turn a golden brown.
   It will take about 20 minutes.  The end result should be a nice, thick, onion mixture, a bit like a sweet jam.