Serve with rocket drizzled with balsamic vinegar.
- 6 medium red onions
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, crushed
- 2 sprigs thyme
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 400 g puff pastry
- 150 g feta
- 1/4 cup pitted black olives
- 3 medium vine ripened tomatoes, sliced
Halve and then finely slice onions and place in a saucepan along with olive oil, butter, garlic and thyme.
Place over a medium heat and cook, stirring at times for 30-40 minutes until onion is very tender and becoming golden. Add balsamic vinegar and brown sugar to the pan and cook, stirring, for a few minutes more.
Remove from heat and allow to cool. The onion mixture can be kept in the fridge for a couple of days.
Preheat oven to 200 C.
Roll pastry out into a large disc approximately 5 mm thick. Place on a cool oven tray and fold the edges over to form a 2 cm rim around the outside. Spoon over the onion leaving the outer edge clear. Scatter wtih crumbled feta, olives and sliced tomato.
Bake for 15 -20 minutes until pastry is puffed and golden.