Cherry Tomato & Caramelized Onion Tartlettes By Oliovera

by Love With Food

Information

Ingredients

+ 2-3 tbsp Oliovera Mission, Ascolano or Tuscan olive oil

+ Philo dough sheets

+ 2 red onions, sliced very fine

+ cherry tomatoes, halved

+ few leaves of fresh basil, cut into long strings

+ 1 clove garlic, minced

+ 1 tsp Oliovera Peach balsamic

+ 2 tbsp Oliovera Meyer Lemon olive oil

+ sea salt & pepper

Directions

1. Roll out the pastry and with a pizza cutter/pastry wheel, trim the edges and cut into 3″ squares (8 small).

2. Score a tiny border along the inside edge, taking care not to cut right through. Place on parchment lined baking tray and chill for about 30 minutes, until the topping is ready.

3. Gently sauté the finely sliced onions in 2-3 tbsp olive oil until golden brown and caramelized. Reserve in a bowl.

4. Toss the halved cherry tomatoes with the basil, garlic, 2 tbsp olive oil, vinegar, salt & pepper. Taste and adjust flavors. Set aside for a little while for the flavors to mature, about 10-15 minutes.

5. Preheat oven to 400 F.

6. Take pastry out of fridge. Divide the caramelized onions between the bases, ensuring they stay within the scored edges.

7. Give the tomatoes a good stir, and top the onions with about 5-6 halves each, cut side up. Sprinkle with a little sea salt.

8. Bake for 15-20 minutes until golden and puffy.

9. Serve warm or at room temperature.