Ingredients
- 2 tablespoons olive oil
- 2 red onions, sliced
- 1 tablespoon balsamic vinegar
- 1 teaspoon soft brown sugar
- 1 tablespoon chopped thyme, plus extra thyme sprigs, to garnish
- 1 sheet of frozen puff pastry, thawed
- 170 g (6 oz) jar marinated quartered artichokes, drained well
- 16 black olives, pitted
- extra virgin olive oil, for drizzling
Method
1. Heat the olive oil in a heavy-based saucepan. Add the onion and cook over low heat for 15 minutes, or until soft, stirring occasionally. Add the vinegar and sugar and cook for a further 15 minutes, or until lightly browned. Remove from the heat, stir in the thyme and set aside to cool.
2. Preheat the oven to 220°C (425°F/Gas 7). Place a lightly greased baking tray in the oven to heat. Cut four 10 cm (4 inch) rounds from the pastry and spread the onion over them, leaving a 1.5 cm (5/8 inch) border.
3. Place the pastry bases on the hot baking tray and bake in the top half of the oven for 12-15 minutes, or until the edges are risen and the pastry is golden brown.
4. Arrange the artichoke and olives over the pastry bases. Drizzle the tarts with a little extra virgin olive oil and garnish with thyme sprigs. Serve hot.
