Delicious tomato puff pastry tarts, for lunch or with a drink.
For 8 servings:
- 8 sheets of puff pastry
- 2 red onions
- 15 grams of butter
- 15 ml olive oil
- 200 grams tomatoes, sliced
- 1 clove garlic, finely chopped or pinched
- 5 ml white vinegar
- 15 ml extra virgin olive oil
- Sea salt and freshly ground pepper
Line a baking tray with baking paper and place the sheets of puff pastry on the baking tray. Preheat the oven to 200 degrees.
Cut the onion into thin slices and fry in the butter and 15 ml olive oil until golden brown. Add a spoonful of sugar to the onions and fry them over medium heat for 10 minutes. Once the onions are done, transfer the onions to a plate and set them aside.
In another bowl, combine the tomato slices, finely chopped garlic, olive oil, vinegar and salt and pepper and toss gently.
Divide the caramelized onion over the center of the puff pastry sheets (make sure to leave one side of the puff pastry free on all sides) and place the marinated tomatoes on top of the onion. Sprinkle the pies with some salt and pepper and bake in the oven for 15 to 20 minutes. Serve hot.