Makes 6
INGREDIENTS: 1 roll (400 g) puff pastry; 1-2 red onions, sliced in rings; olive oil and butter; sea salt; 500 g cherry tomatoes; 3-4 cloves garlic in their skins; 250 ml (1 c) white wine; salt and pepper; 1-2 sprigs rosemary; few spoonfuls of goat’s milk cheese or Parmesan cheese shavings (optional)
METHOD: Preheat the oven to 180 C. Grease 6 hollows of a deep muffin tin with butter or nonstick spray.
Roll the dough thinner and line the hollows. Bake for about 25-30 minutes or until done. Set aside.
Meanwhile stir-fry the onion lightly in oil and butter. Turn the heat very low, cover and sweat the onion for about 30 minutes until soft but not browned. Sprinkle with sea salt.
Place the cherry tomatoes on a baking tray with the garlic, wine, salt, pepper and rosemary and put in the oven until the tomatoes change colour slightly. Remove from the oven and remove the garlic skins and herb sprigs.
Spoon the tomatoes, onion and garlic into the baked tartlet crusts. Add a little cheese (if using).