« Easy Caramelised Onion, Tomato & Feta Puff Pastry Tart »

Serves 4

Takes 20 mins

Ingredients:

• 375g pack ready-rolled puff pastry whole milk, for brushing
• 200g jar EPC Caramelised Red Onions
• 200g pack feta, crumbled
• 2tbsp chopped fresh mint
• 300g pack cherry tomatoes, on the vine

Method:

1. Heat the oven to Mark 6/200°C. Unroll the pastry onto a non-stick baking tray. Trim the edges and mark a border 2cm from the edge. Slash inside the border with a knife and brush the edges with a little milk. Bake for 10 mins, until the edges have puffed up and turned a light golden colour.
2. Remove from the oven, gently press down the middle section, then spread with the onions, and scatter over the feta, mint and tomatoes. Bake for a further 10-15 mins until the pastry is cooked through and the tomatoes have started to burst. Tip: Great for midweek guests, too – serve up with buttered new potatoes, rocket salad and a selection of cured meats.

Make It Quick… Serve this almost-instant onion gravy with sausages and mash. Heat a jar of English Provender Very Lazy Caramelised Red Onions in a pan with a good splash of stock.