Caramelised red onion and polenta tart recipe

Nick Christides hoped to bag the prize with these tasty tarts on Come Dine With Me East Hampshire

Serves 5

Ingredients

200g cherry tomatoes
7 tbsp balsamic vinegar
8 tbsp olive oil
1.5 kg red onions, thinly sliced
3 cloves garlic, thinly sliced
2 tbsp chopped fresh thyme
2 tsp soft brown sugar
200g parmesan cheese
Fresh rocket leaves, to serve

For the pastry

230g plain flour
150g polenta
2 tsp dark brown sugar
2 tsp chopped fresh thyme
180g butter
2 egg yolks
Approx. 60ml iced water

Method

For the pastry, mix the flour and polenta in a bowl and add salt, pepper sugar and thyme. Rub in the butter until the mixture resembles breadcrumbs. Beat the egg with the water and use to bind the pastry. Gather the dough in a ball , wrap and chill for 30 to 40 minutes.
Meanwhile put the tomatoes in a dish with 5 tablespoons balsamic vinegar and leave to one side.
Heat the oil in a frying pan. Add the onions, cover and cook gently, stirring occasionally for 40 minutes.
Add the garlic and chopped thyme. Cook stirring occasionally for a further 15 minutes. Increase the heat and then add the sugar and 6 tsp balsamic vinegar. Cook, uncovered for a further 5 to 6 minutes until the onions start to caramelise. Season to taste.
Preheat the oven to 190C/375F gas mark 5. Roll out the pastry and line 6 small loose-based flan tins. Prick the base with a fork. Bake for 12 to 15 minutes until slightly coloured.
Layer some shaved parmesan onto the base of the tarts and cover with onions and most of the thyme sprigs. Season, drizzle over some olive oil and bake for 15 to 20 minutes.
Arrange the rocket leaves and tomatoes around serving plates, sit the tarts on top and scatter with parmesan shavings.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.