- 2 tsp olive oil
- Knob of butter
- 2 large onions, thinly sliced
- 1 tsp light muscovado sugar
- 6 medium new potatoes
- 250 g puff pastry
- 200 g cherry tomato on the vine
- 100 g Ile de France Petit Camembert, cut into slices
- 6 anchovy fillets (optional)
- 6 black olives, not pitted
- 1 Tbsp. pesto
- 50 g rocket leaves
- 100 g green bean, lightly steamed
- Good squeeze of lemon juice
- A few basil leaves, roughly torn
- Heat 1 tablespoon of oil with the butter until the butter has melted. Add the onions and cook over a medium-low heat, stirring often, for 15-20 minutes until the onions are soft and golden brown. Stir in the sugar and cook for a further 3-4 minutes. Remove from heat and cool.
- Cook the potatoes in boiling salted water for about 10 minutes until just tender. Cool, then slice. Preheat the oven to 220°C (Th. 7).
- Cut the pastry in half and shape into two rough rounds. Roll them out on a lightly floured surface to two 18 cm rounds, then put on to a baking sheet.
- Divide the onions between both pastry rounds, spreading almost to cover. Reserve 2 sprigs of vine tomatoes with about 3 or 4 on each stem, and slice the rest in half. Scatter the slices of Ile de France Petit Camembert over the onions, then the sliced potatoes, tomatoes and anchovy fillets (if using). Top each tart with one of the sprays of tomatoes on the vine, scatter the olives over and drizzle with a little extra olive oil.
- Bake for 15-20 minutes until golden
- Mix the pesto with the remaining tablespoon of olive oil. Toss the rocket and beans with a little oil and lemon juice and season.
- When the tarts are cooked, drizzle all over with the pesto mixture and scatter the torn basil leaves on top.
- Serve with the rocket and green bean salad.