Roasted Tomato, Caramelised Onion And Feta Tart. - cooking recipe

Ingredients

3 sheets of pre rolled butter puff pastry.
12 small vine tomatoes (or home made semi dried tomatoes).
Olive oil.
Onion Jam:
5 large red onions, very thinly sliced.
2 tablespoons of olive oil.
Knob of butter.
1 tablespoon of finely chopped thyme.
2 cloves of garlic, crushed.
2 tablespoons of brown sugar.
1/2 cup of balsamic vinegar.
1 teaspoon of sea salt.
To assemble:
3 eggs.
1/2 cup cream.
200 grams feta cheese.
4 tablespoons basil pesto.
Salt and pepper.

Preparation

12 hole muffin tin lightly greased.
Pre heat oven to 180c.

Stamp out 4x 10cm circles from each sheet of pastry.
Line muffin tins.
Cover and refrigerate until ready to use.
Pastry needs to be well chilled before using.

Onion jam:
Combine all ingredients in a large saucepan, cover and cook on medium/low heat for 20 mins.
Stir occasionally.
Uncover and cook for a further 20-30 minutes, on low heat until thick and glossy. Watch carefully for scorching bottom of saucepan.
The volume of onions should have reduce by 1/2.
Cool.

To Assemble:
Whisk the eggs and cream in a large bowl.
Season generously.
Stir in the onions and and divide evenly between the tart cases.
Cut the feta into 12 slices.
Break each slice into 2-3 pieces.
Place evenly over the onions.
Bake for 20 min or until the feta is golden and the pastry crisp.
Place the fresh tomatoes on a baking tray and drizzle with olive oil, and salt and pepper.
Roast 5-8 minutes or until the skins have just started to split.
Cool.
To Serve:
Top each tart with a spoonful of pesto and a roasted tomato.
The tarts are best served at room temperature, on same day.