Caramelised onion tart
3 large red onions
150g cherry tomatoes
1 packet short crust pastry
1 x125g packet of mozzarella
Total cost Dh28.40
Put a baking sheet in the oven and heat to 220°C/200°C fan/gas 7. Peel and thinly slice the onions and cut the cherry tomatoes in half. Chop the mozzarella into pieces.
Roll the pastry out to approximately 30cm long and 20cm wide and place on a large sheet of parchment paper. Using a sharp knife, make a border two centimetres in from the edge of the pastry. Slide the parchment and pastry on to the preheated baking tray and cook for 10 to 12 minutes.
Heat a couple of tablespoons of oil in a saucepan over a medium-high heat. Add the onions, season with salt and black pepper and cook for 10 minutes, stirring occasionally.
Drizzle the cherry tomatoes with olive oil, season with salt and black pepper, arrange on a baking tray or dish and place in the oven.
Add two tablespoons of vinegar (balsamic if you have it, but red or white would be fine as well) to the onions, along with 1 tablespoons of sugar. Increase the heat to high and cook for a further five minutes, until the onions are sticky and starting to caramelise.
Remove the tart from the oven and spread the onions over the base (keeping within the border). Arrange the roasted cherry tomatoes and the mozzarella pieces on top and cook for a further five to seven minutes.
* The 30 in 30 recipe works on the premise that you have some basic store staples - such as oil, vinegar, butter, salt and pepper - at your disposal