This dish has a lovely Mediterranean look and feel to it. It's a doddle to make, especially if you use ready-made pastry.
Place the olive oil and onion in a saucepan over a medium heat and cook for 20 mins, stirring occasionally. Add the sugar, balsamic vinegar, salt and pepper. Cook for another 5 minutes, or until the onion is soft and caremelized. Remove from the heat and set aside to cool.
Meanwhile, preheat the oven to 220C. Roll out the pastry to a 20 x 40 cm rectangle on a lightly floured surface. Trim the edges with a sharp knife and place on a lined baking tray. Score a 1cm border around the edge of the pastry, taking care not to cut all the way through to the bottom. Prick the pastry with a fork and sprinkle the Parmesan cheese within the scored edges. Place the onion on top of the pastry base. Bake in the oven for 20 to 25 minutes, or until the pastry is puffed and golden brown. Remove from the oven and sprinkle with feta cheese and oregano leaves.
To make the salad, cut each tomato vertically into four slices, keeping the shape of the tomato intact. Arrange the tomatoes on a platter, then top with the basil leaves and olives. Drizzle with olive oil and sprinkle with the balsamic vinegar. eason with salt and pepper, then allow to rest for 5 minutes so the flavours can develop before serving.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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