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