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1
Prepare 2 tomatoes (halved) by roasting them in the oven on baking paper, until semi-soft, about 30 minutes.
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2
In the meantime saute onions until soft.
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3
Add 3 tablesspoons of balsamic vinegar and all the sugar and cook until the liquid has reduced and onions are soft and caramelised.
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4
While onions are cooking cut puff pastry sheets in half to form 4 triangle.
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5
Trim the triangle by 1cm and place the 1cm strips around the very edge of the triangles to form a 'case' for the filling.
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6
Use a little cooking spray on the edge to bond the pastry.
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7
Place the puff pastry in the oven and brown very slightly 5-10 minutes (place on rack under the tomatoes).
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8
Arrange saute onions evenly on the semi-cooked pastry.
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9
followed by chunks of roasted tomato and goats cheese on top.
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10
Bake at 200 degrees C in a pre-heated oven for 15 minutes or until pastry is crisp golden.
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11
Toss salad leaves and sliced cucumber with remaining balsmic vinegar (& a little olive oil if desired).
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12
Arrange mixed salad on a plate and position the cooked pastry next to the salad.
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13
I always add a splash more of the balsmic vinegar to the recipe when serving, as it gives the whole meal a wonderful flavour and compiments the onion and tomato beautifully!
