- 1 sheet puff pastry
- 3 heaped tbsp Black Olive Tapenade
- 6 firm vine ripened cherry tomatoes
- 2 sprigs fresh oregano, leaves only
- 2 spigs fresh thyme, leaves only
- 2 brown onions, peeled, halved and finely sliced
- 1 tbsp butter
- 1 tsp olive oil
- 1 tbsp soft brown sugar
- Sea salt and freshly cracked pepper
Preheat the oven to 180 degrees C.
For the onions, place a heavy based saucepan over a medium high heat and add the butter and oil. Add the onion and cook for 10 minutes or until very soft. Turn the heat up to high, add the sugar and cook for a further 5 minutes until caramelised. Set aside until required.
For the tomatoes, use a knife to make a small cross on one end of each tomato. Fill a large saucepan with water and bring to the boil. Carefully plunge the tomatoes, a couple at a time into the water for 30 seconds and rinse under cold water. The skin should then remove easily. Cut each tomato in half and set aside until required. To construct the tart, grease a 20cm round baking tray. Cut out the sheet of pastry to be slightly larger than the bottom of the tray and set aside until required. Pack as many of the tomato halves into the baking tray as you can, cut side up. Cut the remaining tomatoes and fill any gaps. Sprinkle with oregano and thyme. Season with salt and pepper then spread the onions evenly over the tomatoes.
Spread the Bitton Black Olive Tapenade over the onions and finally place the pastry sheet over the top and carefully tuck in the edges. Place in the pre heated oven for 40 minutes. Remove from the oven and allow to rest for 10 minutes. Place a large flat plate over the baking tray and gently turn the tart upside down. Slice and serve topped with a rocket and parmesan salad.