| 1/4 cup sugar |
|
In a 25cm ovenproof frying pan, cook over medium heat, swirling pan gently but not stirring, until sugar melts and turns amber |
Cut several long vents in pastry. Bake in hot oven 30 minutes, or until crust is puffed and golden. Stand 5 minutes |
| 3 tablespoons water |
| 1/2 teaspoon sherry vinegar |
|
swirl in gently |
| 1/4 cop Kalamata olives |
chop |
|
sprinkle |
| 450g cherry tomatoes |
|
sprinkle |
| 2 tablespoons unsalted butter |
|
heat butter and sugar, then cook onions stirring for 20 minutes or until onions are golden and caramelized; add the water and cook it off, scraping brown bits from the pan |
|
sprinkle |
| 3 red onions |
slice thinly |
| pinch sugar |
|
| 2 tablespoons water |
|
| 1 tablespoon fresh thyme |
chopped |
|
sprinkle |
| salt and pepper |
|
| 400g puff pastry |
cut into 30cm round |
|
top and tuck edges into pan |