Feta, Red Onion and Cherry Tomato Tarts

Course: Lunch or snack Skill level: easy Makes: 6

1 x 500 g pack readymade puff pastry, thawed if frozen Flour, for dusting 1 egg, beaten

30 g (1 oz) butter 1 large red onion, sliced thinly

2 tsp Tate & Lyle Dark Soft Brown Sugar

1 tsp balsamic vinegar 12 baby plum or cherry tomatoes, halved

100 g (3½ oz) feta cheese, crumbled

2 tbs chopped fresh chives or parsley Freshly ground black pepper, to taste

1 Pre-heat the oven to 220 deg. C., 425 deg. F., Gas Mark 7 and lightly grease 2 baking sheets.

2 Roll out the puff pastry on a lightly floured surface into a rectangle measuring about 40 cm x 20 cm (16 in x 8 in). Trim all the edges with a sharp knife (this will help give a good rise), then cut into 6 equal rectangles. Place on to the prepared baking sheets.

3 On each rectangle, score a border 1 cm (½ in) from the edge, all the way round, taking care not to cut right through the pastry. Brush the border with beaten egg. Keep chilled while you make the filling.

4 Melt the butter in a large frying-pan and cook the red onion until soft, about 4 to 5 minutes. Add the sugar and vinegar and cook for another minute or so. Stir in the tomatoes.

5 Spoon the onion and tomato mixture on to the centre of each pastry rectangle. Bake for 20 to 25 minutes until risen and golden brown. Serve, sprinkled with feta, chives or parsley and freshly ground black pepper.