This tasty red onion tart uses wild garlic pesto and is super easy to make
This red onion and pesto tart is perfect as a lunchtime treat, but it also makes a great addition to a buffet table.
Before you start making the tart, you'll first need to make a jar of this super simple wild garlic pesto, or this vegan watercress pesto.
Place a medium heavy-based saucepan onto a medium heat and add a splash of oil. Once the oil is hot, add the sliced red onions and fry for 5 minutes or until beginning to caramelise, stirring occasionally. Add the red wine vinegar and sugar, then reduce the heat to low and continue to cook until the onions are completely softened and the liquid has reduced to a sticky consistency after 15 minutes. Remove from the heat to cool.
Place the broccoli florets into a bowl and drizzle with a little olive oil. Add a pinch of salt and pepper then toss to coat evenly.
Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Take the pastry sheet and cut it into four equal rectangles. Place the rectangles on a baking tray. Spread the pesto thickly onto the pastries, leaving a 1cm border around the edge. Take a spoon and scatter the red onion mixture over the top evenly and add a scattering of thyme. Dot with the broccoli florets then put the baking tray into the oven. Bake for 10-15 minutes or until the pastry around the edges has risen and is golden.
While the tarts cook, prepare the tomatoes. Use scissors to snip the vines into four equal-sized portions, keeping as many tomatoes attached to the vine as possible. Place onto a baking tray, drizzle with olive oil and season with salt and pepper. Place in the oven with the tarts for the last 8 minutes of cooking.
Remove the tarts and tomatoes from the oven and serve hot.