Serves 4

• 1 x 400g roll puff pastry, defrosted
• 2 tbsp butter
• 3 onions, peeled and sliced
• 8 slicing tomatoes, halved
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• Sea salt and black pepper
• Green salad, to serve

1 Preheat oven to 200ºC. Unroll the pastry and place on a lined baking tray. Score a 1cm border around the edge of the pastry; place in the fridge.
2 Place the butter in a pot, add the onions, and cook, covered, over a low heat for 30–40 minutes, or until caramelised and golden. Remove from the pot and set aside; allow to cool.
3 Heat a frying pan, add the tomatoes and cook for 3-4 minutes. Add the balsamic and sugar, cook for a further 3–4 minutes. Set aside to cool slightly.
4 Spread the onions onto pastry, leaving the 1cm border around the edge.
5 Top the onions with the tomatoes and season well. Bake for 30 minutes.
6 To serve: Serve hot or cold, garnished with fresh thyme, and with a green salad.

Words: Justine Kiggen, Fairlady magazine
Image: Anel van der Merwe