Cheddar & Red Onion Tart
2tbsp sunflower oil
3 red onions, sliced
1 red pepper, de-seeded and sliced
500g ready made puff pastry
4tsp red pesto sauce
30g sun dried tomatoes, chopped
20g black olives, stoned and halved
150g Westminster Cheddar, grated
Heat the oil in a frying pan and fry the onion and pepper gently until softened.
Cut the puff pastry into 4 squares and roll them out to make 4 x 12cm squares. Place them on a baking sheet.
Use a sharp knife to mark a line around the inside of each square, 1cm from the edge. This will allow the outer edge to 'puff'. Spread the pesto inside the marked area.
Arrange the onion mixture over the top of the pesto and scatter on the tomatoes and olives.
Sprinkle over the grated cheese and bake in a pre-heated oven, 220c/Gas Mark 7 for 15 minutes.
Makes 4 tarts.