Yield: 4 servings
Preparation time is 2 hours
Ingredients
- 4 tablespoons sugar
- ¼ teaspoon sherry vinegar
- 4 roasted garlic cloves
- 12 Nicoise olives, pitted
- 4 roasted tomato halves
- 3 large onions, chopped
- olive oil
- ½ cup chicken stock
- ½ tablespoon white wine vinegar
- salt and pepper
- 8 ounces prepared puff pastry
Directions
- Preheat the oven to 425 degrees Fahrenheit
- Put some olive oil in a pan, enough to cover the base of the pan well. Heat it until it runs easily over the surface. Add the onions and allow them to saute slowly until golden and translucent. Add the chicken stock and the vinegar and allow the mixture to continue cooking until all the liquid has evaporated. By this time the onions should be a rich golden colour.
- Put the sugar in a pot with a tablespoon of water and allow the mixture to boil until the syrup turns nut brown. Remove the pot from the heat and add the sherry vinegar to the caramel. Swirl the pan until the liquids are combined.
- Pour the caramel into 4-ounce ramekins. Allow the caramel to cool for a minute and put half a roasted tomato into it. Top with the onion confit. Add salt and pepper.
- Roll out the puff pastry and cut them into rounds slightly larger than the ramekins. Place the pastry circles over the onion confit and transfer to the oven until the pastry is puffed and golden, about 20 minutes.
- Turn the tarts out onto plates, top with a roasted garlic clove, decorate with olives and serve warm.