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Caramelised onion and tomato tarts

Serves: 6
Prep: 10
Cook: 75

    This delightful tart will be a hit for summer entertaining. Serve with your favourite salad on the side for a light meal or as a tasty starter.


    • 2 tbs olive oil
    • 2 large onions, sliced
    • 2 tbs white vinegar
    • 1 tbs brown sugar
    • ½ tsp salt
    • 8 roma tomatoes, quartered
    • 1 tbs balsamic vinegar
    • 2 sheets canola puff pastry, reduced fat
    • 2 cups rocket leaves


    1. Heat oil in a frypan. Add onion and simmer over a low heat for 20 minutes to sweat. Add vinegar, sugar and salt and simmer a further 15 minutes until golden and soft. Set aside.
    2. Place tomatoes on a lined baking tray. Brush with balsamic vinegar and bake in a slow oven, 150°C for 20 minutes.
    3. Score a border around the pastry leaving a 2cm edge. Spread caramelised onion over sheets of pastry within the border. Arrange tomatoes over top.
    4. Bake in a hot oven, 200°C for 20 minutes or until pastry is golden and puffed. Serve topped with rocket.


    • Roma tomatoes are oval shaped tomatoes that are available in the fresh vegetables section of the supermarket.
    • If roma tomatoes are not available any variety of red tomato may be used in this tart.
    • Why not try making mini tarts. Cut your pastry sheet into four equal squares and divide the topping up equally between each one.

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