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French 15 Mins Prep · 40 Mins Cook

1. Preheat the oven to 220°C, gas mark 7.
2. Unfold the puff pastry sheet. Using a sharp knife, cut it into a 25cm circle. Place on a flat tray and freeze until ready to use.
3. Slice the onions into large rings. Slice the leftover veggies as well. If using cherry tomatoes, there’s no need to slice them.
4. Melt the butter in a large cast-iron or non-stick pan over a medium heat. Add the onions, vegetables and herbs in a layer. Allow to simmer gently over a medium heat – if using vegetables with a lot of liquid, such as tomatoes, gently press to release the liquid and cook it off. Add the sugar and vinegar and cook until dissolved and bubbly.
5. Remove the pastry from the fridge and lay flat over the vegetables. Gently tuck in the sides. Prick the pastry with a knife or fork to allow the steam to release. Place the pan in the oven and bake until the crust is puffed and golden, approx. 30 minutes. Remove the tart from the oven and let it stand for 5 minutes, then run a knife around the pastry to loosen it from the pan.
6. Carefully flip the tart out onto a serving platter, being careful of the hot juices.
7. Slice into wedges and serve immediately.

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