Mixed Tomato Tart

• 13.5 oz frozen puff pastry, thawed
• 2 1/2 tbsp butter
• 2 None red onions, halved, thinly sliced
• 1/3 cup store-bought basil pesto
• 14 oz mixed tomatoes, halved
• 2 None plum tomatoes, thinly sliced lengthwise
• 2 oz freshly grated Parmesan cheese
• None None baby basil leaves and mixed greens, to serve

1. Preheat oven to 425u0b0F. Line a large baking tray with parchment paper.
2. Roll out puff pastry into a 12x10 inch rectangle. Place on prepared tray and chill for 10 mins.
3. Meanwhile, melt butter in a saucepan over medium heat. Cook onions for 5 mins, or until softened. Season. Set aside to cool.
4. Spread pesto over puff pastry, leaving a 1 inch border. Top with onions and tomatoes then sprinkle with Parmesan. Bake for 20 mins, or until tomatoes have softened and Parmesan melts. Sprinkle with basil. Serve with salad.

pastry, butter, red onions, storebought basil pesto, mixed tomatoes, tomatoes, parmesan cheese, baby basil

Taken from recipes-plus.com/api/v2.0/recipes/37512 (may not work)