Caramelised red onion, tomato and goat's cheese tarts

Ingredients

• 275 g flaky pastry
• 1 tbsp plain flour
• Large handful of basil leaves
• 50 g caramelised red onions
• 30 cherry tomatoes, halved
• 200 g goat's cheese
• handful pine nuts
• Olive oil
• Salt and freshly ground black pepper
• Rocket salad and balsamic dressing, to serve

Method

1. Heat the oven to 220°C (gas 7). Roll the pastry to about 3mm thick and cut six 15cm discs. Put them on greased baking sheets.
2. Place basil and caramelised onion on each disc. Add the halved tomatoes, crumble over the goat's cheese and scatter with pine nuts. Season and add a light drizzle of olive oil.
3. Bake for 12–15 minutes, swapping the tray positions after 8–10 minutes, until the pastry is puffed and golden.
4. Serve with rocket and balsamic dressing.