Ingredients:
- 1 sheet all butter puff pastry
- 150g cherry tomatoes, halved
- 100g soft goats cheese
- 1 small red onion, finely sliced
- 2 tbsp olive oil
- 1 tsp pesto
- 1 egg, beaten
- Salt and black pepper
Instructions:
- Heat the oven to 200C. Toss the cherry tomatoes with 1 tbsp olive oil, salt and pepper and roast for 15-20 minutes until soft and slightly caramelised.
- Soften the red onion in the remaining oil over a low heat for 8-10 minutes until sweet, then set aside.
- Using cookie cutters, mark two circles on the puff pastry and cut out the larger circle.
- Use a fork to prick the pastry inside the smaller circle.
- Spread the pesto and onions over the bases, crumble over the goats cheese and top with the roast tomatoes.
- Paint the outside edge of the pastry with beaten egg.
- Return to the oven for 8-10 minutes until the cheese is golden and the pastry crisp.
- Serve warm with sliced spring onion.
A crisp Sauvignon Blanc suits this well.