Romance generally means love, so what better ingredient to use for my dish than Love Apples. What do you mean, I'm making it up? Oh no I'm not - love apple is an old name for a tomato so how could I not create the most romantic of dishes - and it's heart-shaped as well!
200g Shortcrust Pastry
1 large Onion, thinly sliced
1 tbsp Rapeseed Oil
1 tsp Sugar
1 tbsp Balsalmic Vinegar
150g Feta Cheese
1 tbsp fresh Mint, shredded
150g Baby Plum Tomatoes - semi dried
1 tbsp fresh Thyme leaves
Salt & Pepper
Heat your oven to 175c/Gas Mark 5 & line a lightly greased baking tin with greaseproof or baking paper.
Roll out the pastry & carefully place it into the tin. Use a ball of leftover pastry to push it into the tin - this stops you tearing it (especially if you have long beyootiful nails like mine). If it does tear, just patch it up with the offcuts. Prick lightly with a fork and bake it blind (greaseproof paper & baking beans) for 15 minutes until the top of the pastry has started to colour. Now remove the baking beans & paper and bake for another 10 minutes until the pastry has dried out. Remove from the oven & set aside
In the meantime, heat the oil & butter gently in a pot, add the onion and sugar to the pot. Cook for 30 minutes on a very low heat - it will change colour to a golden brown & soften right down. Add the balsalmic vinegar & cook for another 10 minutes. Remove from the heat & allow to cool.
Cut the tomatoes in half & place on a lined baking sheet. Season with salt & pepper, sprinkle the thyme leaves over & bake for 30 minutes until shrunken and squidgy.
Now it's time to assemble the tart. Spread the caramelised onions over the pastry base. Slice or crumble the feta & put on top - sprinkle with the shredded mint.
Finally, top with the semi-dried tomatoes and bake for 15-20 minutes until hot and delicious.