Instructions: Heat the oil in a flameproof casserole. Add the onions and cook on the floor of the roasting ovenstirring occasionally for about 15 to 20 minutes until golden brown and caramelised.

Meanwhile roll out the puff pastry on a lightly floured surface to a 3 to 5mm thickness.

Using a saucepan lid or small plate as a guide cut four 150mm circles.

Knock up the edges using a roundbladed knife and flute them decoratively.

Place the pastry discs on a baking sheet and prick with a fork.

Add the pine nuts and basil to the caramelised onions and season with salt and pepper to taste.

Divide the mixture between the pastry discs leaving a 25mm clear margin around the edges.

Brush the pastry edges with a little milk to glaze.

Bake in the roasting ovenwith the grid shelf on the second set of runners for about 8 to 10 minutes until well risen crisp and golden brown turning them around halfway through to ensure even cooking if necessary.

While the tarts are baking prepare the salsa.

Put the chopped tomato in a small bowl. Chop the chilli sundried tomatoes and capers together on a board and add to the tomato with the olive oil.

Mix well seasoning with salt and pepper to taste.

Serve the tartlets hot or warm accompanied by the tomato and caper salsa.

Sweet caramelised onions fresh basil and toasted pine nuts make a delicious filling for these simple tartlets. They are complemented by a piquant sauce of fresh and sundried tomatoes flavoured with chilli and capers. To toast pine nuts spread or a baking sheet and with the grid shelf on the top set of runners cook in the roasting ovenfor 1 to 2 minutes.

Variation: eplace the capers with roasted peppers in oil drained and cut into bite sized pieces.

Serves 4

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