Red onion, feta and olive tart

The sun is finally shining, and it is nearly time for summer-time dinners in the garden. This tart makes me think of summer weekend evenings with friends over and a glass of crisp, cold white wine. It looks and taste much more impressive and complicated than it really is. And it fits with my top tips...

Experiment, experiment, experiment. This week I have been super-duper brave and tried to make puff pastry myself from scratch. What a ridiculous plan I hear you scream! But actually I cheated slightly...

I followed this recipe, also known as "Cheat's rough puff pastry". Try it - it was pretty successful for me actually, and was so much tastier than shop bought. Also cheaper. And you can make it in advance. Plus people will be really impressed that you made your own pastry - and the level of satisfaction when it turns out well really will give you a cooking boost.

Olive oil
2 large red onions - sliced thinly
150ml Balsamic Vinegar
70g Brown sugar
Enough of the cheat's rough puff to cover a medium sized baking tray
1 block of feta
Good handful of black or green olives - pitted and sliced thinly
50g Pine nuts - toasted slightly

Make your pastry and pop in the fridge until ready to use. The recipe above will give enough for this tart, plus a bit more so you could use this for a couple of small tarts the next day, or perhaps something sweet.

Heat a couple of glugs of olive oil in a pan, and add in the onions. Cook gently until the onions are soft and getting sticky. Stir in the balsamic vinegar and brown sugar, then cook on a low heat until it is gooey and sweet. Do taste it and add in more sugar or balsamic to you taste.

Roll out the pastry into a rectangle to fit on a lined baking tray. Cut off any excess. Prick the base with a fork.

Score a line about 2 centimeters in from the edge all the way around - don't put any topping on this bit.

Spread the sticky onion balsamic mixture on the base, then crumble over the feta and sprinkle on the olives and pine nuts.

Brush the edge of the pastry with a bit of milk or egg.

Pop in a medium heat oven for about 25 minutes, or until the pastry is puffed up and golden and the feta is slightly golden too.

Serve either hot, warm or cold with potatoes and vegetables, or a selection of salads. And a cold glass of white wine. And some sunshine.