• Prep time
    10 minutes
  • Cooking
    55 minutes
  • Serves
  • Difficulty


  • 1 Tbspn Olive oil
  • 2 Red onions, halved and finely sliced
  • 2 cloves Garlic, crushed
  • 1 Tbspn Sugar
  • 2 Tbspns Balsamic vinegar
  • Salt and cracker pepper
  • ½ Tspn Dried oregano
  • 2 Tspns Chopped fresh rosemary
  • 400g Canned cherry tomatoes
  • 1½ sheets Pampas Frozen Puff Pastry, just thawed
  • To serve
  • Goats Cheese
  • Baby rocket


  • Heat oil in a non-stick frying pan. Add onions and cook 20 minutes over a medium/low heat until soft and lightly golden. Add garlic and cook for 1 minute longer. Add sugar and vinegar and cook stirring for 2 minutes.
  • Add salt, pepper, oregano, rosemary and undrained cherry tomatoes. Simmer gently for 10 to 15 minutes or until very thick, stirring occasionally. Set aside to cool.
  • Meanwhile, preheat oven to 220°C (200°C fan-forced). Lightly oil a 23cm diameter, round cake pan and line base with a circle of baking paper which extends 1 cm up the sides of the pan. Spread tomato mixture over the base.
  • Cut pastry into 6 equally sized triangles. Place on top of tomato mixture. The pastry triangles will overlap. Tuck in pastry around edges. Use the point of a sharp knife to make 3 small incisions through the pastry to allow for steam to escape. Bake 20-30 minutes or until pastry is golden brown.
  • Remove from oven and cover with a serving plate or board. Carefully upturn to remove tart from pan. Top with goats’ cheese and rocket.