Ingredients

• 250g/9oz puff pastry
• ready to roll
• 1 free-range egg
• 25g/1oz butter
• 3 large red onions
• thinly sliced
• 6 garlic cloves
• peeled
• 4 sprigs fresh thyme
• salt and freshly ground black pepper
• 250g/9oz full fat crème fraîche
• 2 tbsp olive oil
• for drizzling
• 2 tbsp balsamic vinegar
• 5 tbsp olive oil
• salt and freshly ground black pepper
• 100g/3½oz fresh rocket

Directions

• If using frozen pastry
• allow it to defrost.
• Preheat the oven to 220C/430F/Gas Mark 7.
• Roll the puff pastry outto a thickness of 3mm. Cut into four round circles
• each the size of a side plate.
• Using a sharp knife
• cut a small edge from around the pastry and lay this piece around the outer edge of the tart
• to make a double-layered frame.
• Break the egg into a bowl and whisk with a fork. Brush the pastry circles with the egg wash around the edges.
• Using a fork
• pierce the pastry bases a few times and then place in the oven to bake for 15-20 minutes
• until the pastry bases are golden-brown and cooked.
• Meanwhile
• melt the butter in a large pan. Add the onions
• garlic and thyme and cook gently for 15 minutes
• until deep brown and caramelised.
• Season to taste with salt and freshly ground black pepper.
• Remove the cooked pastry bases from the oven and spread with the crème fraîche.
• Top with the caramelised onions
• drizzle with olive oil and return to the oven for a few minutes.
• Meanwhile
• in a large clean bowl
• mix the balsamic vinegar with the olive oil and some salt and freshly ground black pepper. Add the salad leaves and toss well to coat.
• To serve
• remove the tarts from the oven and place on a large serving plate. Drizzle with a little olive oil and serve with a small pile of the dressed salad in the middle of each tart.