Ingredients
• 1 roll puff pastry
• 200 g Rega cherry tomatoes
• 1 large onion
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 50 g butter
• Extra virgin olive oil
• Salt and pepper to taste

Method
1. Slice the onion and cook with butter and a drizzle of olive oil. Add brown sugar and balsamic vinegar. Cook over low heat until soft and caramelized.
2. Arrange halved cherry tomatoes evenly in a non-stick cake tin. Cover with caramelized onion and top with puff pastry.
3. Bake at 180°C for about 25 minutes, until golden.
4. Turn out onto a serving plate and serve warm.