Makes 30 pieces
- 2 tbsp. olive oil, plus extra for greasing
- 1 red onion, halved and sliced thinly
- Knob of butter
- 375g block all-butter puff pastry
- 15-18 Piccolo cherry tomatoes
- 1 tbsp. white wine vinegar
- 4 thyme stems, leaves picked
- 1 egg, lightly beaten
- 80g soft curd cheese
- Heat a tablespoon of the olive oil in a pan and cook the red onion until softened and caramelised, stirring in a knob of butter. Cook for as along as 45 minutes to get a good brown colour.
- Set aside and leave to cool.
- Grease two large baking trays.
- Roll out the puff pastry block to the thickness of a £1 coin. Cut the pastry into 4cm x 4cm squares.
- Press the edges of the pastry back into each square, a few millimetres in, to make a double-edge wall all the way around. Push down to give a neat finish.
- Place the trays in the fridge and leave for around 20 minutes.
- Half the tomatoes and place in a bowl with the white wine vinegar, thyme leaves and a tablespoon of olive oil. Set aside for 10 minutes.
- Preheat the oven to 200c/Gas Mark 6.
- Brush the pastry squares with the egg, place a quarter of a teaspoon of the curd onto each square, top with some of the caramelised onion and arrange a tomato half on top, cut-side up.
- Bake the canapés for 12-15 minutes, or until golden-brown. Serve hot or cooled to room temperature.