Tomato Tart for Rednesday

(Please visit Sue at It's A Very Cherry World for more Rednesday fun!)

I finally got my tomato tart made last Thursday
and thought I'd share it with you this Rednesday.
The recipe was made up of our favorite things:
puff pastry, pesto, goat cheese, caramelized onions and of
course our home grown cherry tomatoes. It was YUMMY!
And quick and easy peasy. Enjoy!

(It looks like I burned it but that's the pesto that I accidentally got on the edge. WAH!)

(Recipe from ilovemygrub.com)

Carmelized onion, cherry tomato and goat cheese tart


Cooking Time:

30 minutes

Serves:

4 people

Preparation Time:

15 minutes

Ingredients:

1 packet of puff pastry
1 large onion, sliced
1 tbsp olive oil
1 tbsp sugar
2 tbsp green pesto
250g/10oz cherry tomatoes cut in half
100g/4oz soft goats cheese
black pepper

Instructions:

Preheat the oven to 190C, 375F, Gas 5. Roll the pastry out so you can cut out a 24cm x 32cm/ 9 ½”x 12 ½” rectangle. Put the pastry sheet onto a baking tray, brush some water around the edge of the pastry and turn in 1cm/1/2” on all four sides, and press down to seal. Fry the onion slowly in the oil until the onions are translucent, add the sugar and turn up the heat to caramelize the onions. Keep to one side.

Spread the pesto over the inside of the folded edges of the pastry. Spread the onions over the pesto and place the cherry tomatoes on top of the onions and crumble the goat’s cheese over the tomatoes. Grind some black pepper over the tart and cook for 20 - 25 minutes until the tart is golden brown. Serve hot with a green salad.