A few things just aren’t really worth making from scratch and, in my book puff pastry is one of these items. The quick, easier version to make is rough-puff pastry but, it is years since I even contemplated this though, I remember having tremendous fun (once!) making apple strudel with filo pastry that had literally been stretched to translucent across the table top. The buttery crispness of the pastry against the caramel-apple-raisin filling was a heavenly treat.

I usually have a pack of ready-to-roll puff pastry, standing on call in the freezer, waiting to top pot pies but, this pastry doubles as a fantastic base for a stress-free, near instant tart. Somehow, there ended up a tiny pot of confit of onion in my cupboard though I am baffled as to how it sloped its way in there; In France, this conserve is a popular choice to accompany foie gras but, I don’t care for its sickly sweetness against the richness of the pâté and, ditto to the confit of fig which is otherwise delicious if swathed on fresh baguette. However, this sticky onion made a marvelous contribution to a tomato and Gruyere tart; the sweetness of the onion is a perfectly balanced to the fruity tomato and rich, earthy Gruyere.


Roll out the pastry so that it is neither too thick nor too thin – about 3 or 4 mm thickness will work then lie it on a baking sheet. Leaving about a cm space around the edges, spread the confit of onion over the pastry and top with finely sliced tomato; I like to half then slice the tomato as it is easier to cut and serve. Liberally sprinkle with grated Gruyere cheese and finish with twist of dried oregano before baking at 200 degrees C for about 30 – 40 minutes or until the pastry is golden and thoroughly cooked.



Serve either warm or at room temperature; with a salad for lunch or slice and wrap in kitchen parchment for a packed lunch.