(cont)

To prepare the tarts, preheat the oven to 200C/400F/Gas 6. Make a shallow cut in the puff pastry 1/2cm or 1/4in from the edge and all the way around, making sure not to puncture the pastry right the way through. Scribe the edge with a knife to create a decorative edging.
In a saucepan slowly cook the onions, tomatoes, garlic and thyme in the butter and olive oil for 20 to 30 minutes until caramelised and nicely brown, reducing the heat if they start to burn.

Add the balsamic vinegar and sugar and cook for a couple of minutes. Season with salt & freshly ground black pepper. Spoon the onion & tomato mixture into the centre of the pastry, leaving the scribed edge clear. This will form the base for each tart. Dot the top with the goat’s cheese & brush the edge with beaten egg. Bake the tarts for around 20 minutes until nicely browned and risen.

To prepare the salad place the rocket and basil leaves in a large bowl and wash well. Carefully dry in a clean tea towel and return to the bowl. Place the dressing ingredients; the lemon juice, olive oil and balsamic vinegar together with a little salt & pepper into a small bottle and shake vigorously until well mixed.  Pour over the leaves and dress well. Divide the salad between four serving plates and place the warm tarts on top. Garnish with a little chopped fresh basil and additional sun-blushed tomatoes if desired. Serve with slices of buttered hot toasted onion bread.

A totally delicious and scrumptious Spring and Summer dish!
Enjoy good eating – John Clark