Tomato & onion tart, radish & chervil salad

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A simple summer tart served with a light radish salad makes an ideal starter for any meal espically a vegetarian meal. The sweet onions and tomatoes work beautifully together, baked on top of the puff pastry and served with this refreshing delicate salad, it's a treat for any dinner.


4 x 15cm circle of puff pastry rolled to 5mm thick        
4 red onions, halved then sliced         
1 tbsp of olive oil        
1 garlic clove, crushed     
2 sprigs of thyme         
Seasoning to taste       
2cm cube of butter               
1 tbsp of balsamic vinegar     
2 tbsp can sugar                   
12 cherry tomatoes, halved

To serve;    

2 small radishes sliced thinly into rounds         
8 sprigs of chervil leaves             
olive oil and sea salt


Preheat the oven to 200c. Make a shallow cut in the puff pastry 1cm in from the edge and all the way around.
In a pan cook the onions, garlic and thyme very slowly in the butter and olive oil for 45-50mins till caramelised.
Add the balsamic and sugar and cook for a couple of minutes, then spoon the onion into the centre of the pastry, leaving the scribed edge clear.
Dot the top with the cherry tomato halves, brush the edge with beaten egg and bake for 20 minutes.
Serve with radish and chervil salad light dressed with olive oil and salt.

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