Ingredients

• 1 punnet cherry tomatoes
• 2 Tbls SIMPLY STIRRED CARAMELIZED BALSAMIC WITH PEPPER
• 2 Tbls Olive Oil
• 1 Tbls Salt

Cooking Directions

1. 2 sheets ready rolled shortcrust pastry
2. Line a 28cm greased flan tin, prick the base of the pastry lightly with a fork, rest for 10 mins, line pastry shell with baking paper and fill with uncooked rice or pastry weights.
3. Bake for 10 mins at 180c . Remove rice and bake for a further 10 mins. Remove pastry shell from oven and cool.
4. Cut cherry tomatoes in half and place on baking tray. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper and bake in oven at 180c for 30-45 minutes, until browned and ‘shrivelled ‘slightly.
5. To Assemble
6. 200g fetta cheese
7. cooked tart case
8. oven dried tomatoes
9. 1 bunch rocket
10. SIMPLY STIRRED PEPPERED BALSAMIC DRESSING
11. 1/2 jar SIMPLY STIRRED CARAMELISED ONION
12. Spread the SIMPLY STIRRED CARAMELISED ONION over the tart base, place oven dried tomatoes over onion and crumble fetta over the top.
13. Bake in oven at 180c for 10-15 mins. Remove from oven and cool.
14. Arrange rocket leaves on serving plates and sit a slice of tart on top. Finish with a drizzle of SIMPLY STIRRED CARAMELISED BALSAMIC DRESSING.