3 red onions, finely sliced
1 tsp sugar
1 tsp sherry vinegar
1 tbsp capers, drained
2 cloves of garlic, finely sliced
3 sprigs thyme, leaves picked
450g heirloom tomatoes
1 puff pastry sheet
- Heat a 20cm oven-proof frying pan with a drizzle of olive oil over a medium heat. Add the onions and a pinch of salt and cook for 15 minutes until completely softened. Turn up the heat, add the sherry vinegar and sugar and cook until sticky and caramelised, another 10 minutes. Transfer the onions to a bowl and set aside.
- Preheat the oven to 200C fan. Open the puff pastry and cut out a 22cm circle.
- Place the pan back on a medium heat with a drizzle of olive oil. Add the garlic, capers and thyme and fry for 2 minutes until the garlic starts to turn golden. Add the tomatoes and season with salt and pepper. Spoon the caramelised onion over the tomatoes.
- Lay the puff pastry sheet over the tomatoes and tuck in the edges around the rim of the pan. Place the pan in the oven for 15 minutes until cooked through, risen and golden.
- Leave the pan aside for 10 minutes to cool slightly and to absorb all the juices. Then place a plate over the top of the pan and carefully flip over so the pastry is on the bottom to serve.