Wow! These are so addictive. I know I say it quite regularly but these could be one of my most favourite Bakes of the Week yet. When I finally get to go on the Great British Bake Off (I can live with it being on Channel 4 and quite frankly I’ll be glad to see the back of Paul Hollywood) this WILL be my signature bake on Pastry week. I know I might not get away with using ready to roll puff pastry as I have done here though!
These take just over 30 minutes from start to finish. They are best eaten straightaway but if you happen to come across a cold one, they are still pretty amazing. We might even have muttered the immortal words about using these as a starter for our Christmas Dinner – and its only September!
ROASTED RED ONION & TOMATO PUFF PASTRY TARTLETS
| Serves | 8 |
| Prep time | 12 minutes |
| Cook time | 20 minutes |
| Total time | 32 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Snack, Starter |
| Misc | Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Christmas |
INGREDIENTS
- 1 packet Ready Rolled Puff Pastry 375G (I used Tesco own brand Light version which was surprisingly really good)
- splash Olive Oil
- 2 Medium Red Onions (Chopped into thin slivers)
- 6 Medium Vine Tomatoes (Chopped into thin slivers)
- 8-10 Large Fresh Basil leaves (Coarsely chopped)
- pinch Salt
- 2 tablespoons Balsamic Vinegar
- 4 tablespoons Water
- 2 pinches Pepper (Be Generous)
- splash Milk (for brushing on the pastry)
DIRECTIONS
| 1. | |
| Preheat the oven to 200C and line a baking tray with parchment. In a small frying pan, saute the Red Onions in the Olive Oil for 5 minutes until they are soft and translucent | |
| 2. | |
| Add the rest of the ingredients except the milk and continue to cook for 2-3 minutes until the tomatoes are soft. Take off the heat | |
| 3. | |
| Cut out squares of the puff pastry. Make an indent with a square cutter or free hand but do not go all the way through the pastry. I score the inner square with a sharp knife but am very careful not to cut all the way through | |
| 4. | |
| Spoon equal amounts of the onion and tomato mixture into the centre of each square | |
| 5. | |
| Brush the outer edges of the pastry with milk and bake for 20 minutes | |
| 6. | |
| Eat immediately – Pour over more balsamic vinegar if you like more moisture | |
Ooooh Helen, these tarts look so good! They would go down a treat here! Thank you for mentioning my bakes and hope you have a good week x
Mmm, I love dishes like this Helen – they’re so yummy and easy to make.
Angela x
Thank you Helen so much for sharing my Yorkies….. Great to have the linky back (I missed it) xx
Your roasted tomato & red onion tarts look delicious Helen, a fab idea for a Christmas appetiser. Great to see Bake of the Week back in action
MMM those tarts look delicious Helen! I think they’d be perfect for Christmas time too. Yum!