This is a really easy vegetarian recipe
*Tomatoes – cherry, halved, or if using larger, thickly sliced. Tinned will not work for this.
*Onion – any, sliced or roughly chopped then softened gently in a frying pan.
You can use either tomatoes or onions or both. Quantities are flexible but see method and adjust for your pan. Leftovers will keep in the fridge to add to easy mince…
*Bought puff pastry. (All the TV chefs tell you to use bought puff and filo pastry.)
*Sugar (25g). Granulated or caster. Brown might be interesting.
*Balsamic vinegar (2 tablespoons)
*Herbs and seasoning
Roll out the pastry to fit the pan you are using plus a little extra diameter. Do this first, before getting things hot.
Turn on the oven to pre-heat. I use 180C and mine is supposed to be a fan oven, but you know your oven best.
In a pan that will go on the hob and in the oven, melt the butter, sugar and vinegar, stirring, until they caramelise. Be careful because caramel is very hot – this is not a recipe to suggest to your child who is just learning to cook. It’s really easy but needs adult handling!
Now turn the heat right down and place the tomatoes/onions in the caramel. You need a single layer with as few gaps as possible. Cherry tomatoes make a very pretty tarte. Onion is good at filling in the spaces. Make it decorative if you feel that way inclined but watch your fingers on that caramel. Sprinkle with chosen herbs and seasoning.
Place your pastry shape on top, Tuck down the extra using a spoon, maybe the one you measured the vinegar with and/or stirred the caramel. Make a couple of slits in the pastry to act as vents.
Bake for about 35/40 minutes.
You now need to turn this out onto a plate. Place the plate over the pan and use oven gloves to invert the entire thing. You might need to go round the edge of the pastry with a knife beforehand in case the sticky caramel has stuck it to the sides of the pan.
That’s it. Delicious. Serve with e.g. potatoes or bread and maybe coleslaw or a green salad.