Ingredients
1 tbsp butter
½ onion, finely sliced
150g/5½oz ready-rolled puff pastry
5 cherry tomatoes, halved
50g/1¾oz Roquefort, crumbled
1 tbsp olive oil
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the butter in a frying pan, add the onion and fry gently until softened and beginning to colour slightly.
3. Cut a 20cm/8in circle of puff pastry and lay onto a baking sheet. Score round the edge of the circle with a sharp knife to make a 1cm/½in border. Prick inside the border with a fork.
4. Place the onions onto the pastry circle, top with the halved cherry tomatoes and scatter over the Roquefort. Drizzle with olive oil and season with salt and freshly ground black pepper.
5. Transfer to the oven and bake for 15-20 minutes, or until the pastry is risen and golden-brown.
6. To serve, place onto a serving plate and cut into wedges.
