Do try this - it's a treat! We're still wading through our tomatoes, they're SO sweet, the little cherry ones are almost like candies.  

I used the remaining piece of puff pastry from my chicken pot pie to make

this tart which made it super duper quick and easy.  The reduction of red onions for the base required very little attention from me but added tremendously to the flavor providing more sweetness, so although this is a savory tart I felt I could almost eat it for dessert! Don't forget to use plenty of fresh basil from the garden....

Scrumptious - I'm going to miss summer.

Tomato Tart with Red Onions, Feta Cheese and Basil.

Recipe adapted from "Celebrate, A Year of Festivities for Families and Friends" by Pippa Middleton.

1 piece of defrosted puff pastry

A couple of tablespoons of olive oil

4 red onions, peeled and thinly sliced

Sea salt and freshly ground black pepper

2 cloves of crushed garlic

Approximately 6-8 tomatoes, sliced

4 oz feta or goat's cheese

Plenty of fresh basil

A splash of balsamic vinegar

Heat the oven to 400F

Roll out the piece of puff pastry.  Score a 1/2 inch boarder around the edge with a sharp knife being careful not to cut all the way through.  Place on a baking tray dusted with flour and set aside.

In a saute pan heat the olive oil, add the sliced red onions and saute on a low heat.  Sprinkle with sea salt and allow to cook for approximately 10 minutes, add the crushed garlic, black pepper and a couple of torn basil leaves and saute for a further 5 minutes or so until you almost have an onion jam.

Spread the red onion mixture over the base of the pastry tart.

Place the sliced tomatoes over the red onion mixture in a pretty pattern. Place in the oven and bake for approximately 15 minutes until the puff pastry is risen and golden and the tomatoes are bubbling. Add the feta or goats cheese, return to the oven and bake for another 5-7 minutes until the cheese is just melting.

Remove from the oven, drizzle over a tiny splash of balsamic vinegar and sprinkle over plenty of fresh basil. Slice into squares and devour, have plenty of napkins available - it's totally delicious but quite juicy!