Tomato Tart with onion & olives

• 3 tablespoons olive oil
• 7 large brown onions, thinly sliced
• 2 tablespoons brown sugar
• 3 tablespoons balsamic vinegar
• 375g store bought puff pastry, thawed
• 4 large truss Blush tomatoes, thinly sliced.
• 1 cup kalamata olives
• 1/2 cup basil leaves

1. Heat oil in a frying pan over medium heat.
2. Add onions and sauté, stirring occasionally, for 15 minutes or until soft & golden. Add the sugar and balsamic vinegar and cook for 4 minutes, then set aside to cool.
3. Preheat oven to 200°C.
4. Roll the pastry out on a lightly floured surface until approx 5mm thick. Trim the pastry into a rectangular shape & placed onto a lined baking tray.
5. Top the pastry with the sautéed onions, sliced tomato & olives, leaving a boarder around the edge of the sheet.
6. Bake for 25 minutes or until pastry is crisp, puffed and golden.
7. Top with fresh basil leaves and serve immediately, fresh shaved parmesan optional.

*For those with a taste for the sea, add anchovies fillets over the onion