Little tomato tartlets with caramelised onion which are really tasty and fabulously fast and fun to make. They’re great to pop into a lunchbox or to serve with ‘drinks’.

Low calorie cooking spray (I used ‘delicate butter’ flavour)

1 red onion thinly sliced

Salt and pepper to taste

1/2 tsp brown butter

1 sheet ready rolled puff pastry

1 large egg plus 1 teaspoon water beaten

2 large tomatoes thinly sliced or a andful of cherry tomatoes halved

50g cheese of your choice, grated or crumbled (I used half feta and half blue cheese)

Fresh parsley or herbs

Instructions

Spray a frying pan with the oil and put over a medium heat. Add sliced onions to pan, season with salt and pepper and cook until tender and golden brown, add the sugar and keep stirring to dissolve the sugar and coat the onions, then set aside.

Preheat oven to 220°C.

Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet.

Brush egg wash on each pastry circle then top each with a tomato slice right in the centre or arrange a few slices of the smaller tomatoes (you want to leave a small margin of pastry visible around the edge). Top with some of the caramelised onions and a little of the shredded or crumbled cheese.

Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with parsley or herbs, cool for a few minutes then serve.