Tomato, red onion & cheese steak tart

This winning tart features aa fresh tomato base, topped with sticky red onions, olives and delicious cheese steak bites, this tart can be served with a crisp side salad for a leisurely weekend lunch or supper.

4 tbsp extra virgin olive oil

2 red onions, peeled halved and thinly sliced

2 cloves garlic, peeled and crushed

1 tbsp granulated sugar

1 tbsp red wine vinegar

1 x 400g can chopped tomatoes

2 tbsp tomato purée

375g (121⁄2oz) Puff Pastry

9 vine ripened tomatoes, thinly sliced

75g (3oz) pitted black olives

Pack of Alfresco cheese steaks cut into pieces

Heat 2 tbsp of the olive oil in a pan and add the onions and garlic, cook over a low heat until softened but not browned. This will take about 10 minutes. Add the granulated sugar and vinegar and cook for 2 minutes over a high heat.

Stir in the chopped tomatoes, along with the tomato purée and chilli flakes. Season and cook until the liquid reduces to a thick, spreadable consistency.

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Unroll the pastry and place on a large non-stick baking sheet. Spread the tomato and onion mixture over the pastry to within 1cm (½in) of the border. Top with the sliced tomatoes, olives and pieces of cheese steak. Drizzle with remaining olive oil and bake for 20-25 minutes until the pastry edges are well-puffed and golden.

Scatter the top with the salad or fresh basil leaves and serve