2 sheets flaky puff pastry or 1 block (135g) flaky puff pastry dough
1 tablespoon olive oil
1 red onion, thinly sliced
1 tablespoon fresh thyme leaves
30 cherry tomatoes halved (I used a mix of red and yellow)
6 fresh bocconcini in whey, drained and halved
20 kalamata olives, pitted
2 tablespoons basil pesto
sea salt and freshly ground pepper
Preheat the oven to 225°C and place either a baking tray or pizza stone inside to preheat.
If using a block of puff pastry, bring it to room temperature then cut in half. Roll each half into a 24cm x 24cm square about 2-3mm thick.
If using the pastry sheets, cut a 20cm circle from each sheet and place on a lined flat baking tray. Run your knife around the edge of each pastry square or circle about 1cm from the edge making a shallow indent. Chill for 30 minutes.
Heat the olive oil a small sauté pan and add the onion and half the thyme leaves. Season with salt and pepper and cook for 7 - 8 minutes until tender. Cool.
To assemble: Spread half the onions over each sheet of chilled pastry, keeping it inside the border. Scatter with the remaining thyme.
Add the halved cherry tomatoes, skin side down, alternating between red and yellow and packing them together quite tightly.
Brush the pastry border with extra virgin olive oil and slide the pastry rounds onto the preheated pizza stone or baking tray and bake for 12 minutes.
Remove the tarts from the oven and top with the olives and sliced bocconcini. Return to the oven for 2-3 minutes to melt the cheese. Remove and set aside to cool for 5 minutes.
To serve: Dot the top of the tarts with the basil pesto and drizzle with extra virgin olive oil.