Categories: July

Ingredients

• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 tsp balsamic vinegar
• 1 tsp caster sugar
• 375g ready-rolled puff pastry
• 2 eggs
• 100ml whipping cream
• 10 cherry tomatoes, halved
• 2 tbsp grated fresh vegetarian Parmesan

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Heat the oil in a heavy-based frying pan over a medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until softened and turning golden. Add the vinegar and sugar and cook for a further 4-5 minutes, until soft and caramelised.

2. Meanwhile, unroll the pastry and roll it out a little thinner. Using a 7.5cm plain cutter, cut out 12 rounds. Re-roll the trimmings and use the cutter to cut out 8 more rounds. Take 2×12-hole muffin tins and press the pastry into 20 holes to cover the bases and a little of the sides. Divide the onion mixture between each pastry base.

3. In a bowl, whisk the eggs and cream together. Season, then pour into each hole on top of the onions. Top each with a tomato half and Parmesan. Bake for 15-20 minutes, until golden. Cool slightly, then serve hot or at room temperature.

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