Mixed Tomato Tart - cooking recipe

Ingredients

13.5 oz frozen puff pastry, thawed
2 1/2 tbsp butter
2 None red onions, halved, thinly sliced
1/3 cup store-bought basil pesto
14 oz mixed tomatoes, halved
2 None plum tomatoes, thinly sliced lengthwise
2 oz freshly grated Parmesan cheese
None None baby basil leaves and mixed greens, to serve

Preparation

Preheat oven to 425\u00b0F. Line a large baking tray with parchment paper.
Roll out puff pastry into a 12x10 inch rectangle. Place on prepared tray and chill for 10 mins.
Meanwhile, melt butter in a saucepan over medium heat. Cook onions for 5 mins, or until softened. Season. Set aside to cool.
Spread pesto over puff pastry, leaving a 1 inch border. Top with onions and tomatoes then sprinkle with Parmesan. Bake for 20 mins, or until tomatoes have softened and Parmesan melts. Sprinkle with basil. Serve with salad.