Ingredients
1 punnet sweet cherry tomatoes
1 tbsp brown sugar
2 tbsp balsamic vinegar ( can be substituted for 1 tbsp balsamic glaze)
10 springs of thyme freshly picked off the stem
3 tbsp olive oil
1 sheet Borg’s puff pastry
fresh goats cheese to crumble on top
Method
- Begin by preheating your oven to 200 degrees Celsius. Next slice the red onions thinly then add to a frying pan on medium high heat with olive oil. Cook, stirring regularly for 8-10 minutes until soft and beginning to go golden, then add balsamic vinegar, brown sugar, half of the thyme and a generous pinch of salt and pepper. Turn heat to low and cook for 2 more minutes until jammy.
- Slice all the cherry tomatoes in half and arrange them in 4 neat separate piles on a baking tray lined with baking paper, then spoon the caramelised onions on top of each pile. Sprinkle your piles with salt, pepper and the remaining fresh thyme.
- Cut your pastry sheet into 4 quarters, then using the pastry, cover each pile of tomatoes and onions like a blanket tucking everything in neatly.
- Bake in your oven for 15 minutes or until the pastry is golden throughout.