There is nothing quite like a delicious starter to impress your guests this Easter. And this Tomato & Caramelised Onion Galette starter is the one!

SERVES 6 / PREP TIME 20 min / COOK TIME 1 hr 15 min

INGREDIENTS
For the caramelised onions
1 tbsp vegetable oil
1 onion, peeled, thinly sliced
1 tbsp butter
2 tsp lemon juice
1 tbsp brown sugar
1 tbsp balsamic vinegar
For the filling
1 egg, lightly beaten
115 g cream cheese, room temperature
½ tsp dried oregano
2 tbsp finely grated Parmesan

To assemble
1 roll (400 g) puff pastry
250 g assorted tomatoes, thinly sliced
1 tbsp mixed sesame seeds
To serve
Fresh basil
1 block feta, crumbled (optional)

For the caramelised onions
1. Heat the oil in a pan over medium heat. Add the onion and season. Cook, stirring often, for 10 minutes until the onion is soft. Add the butter, lemon juice, sugar and balsamic vinegar and cook, stirring often, for another 20 minutes over low heat until the onions are dark brown and glossy.

CHEF’S TIP: The onions need to be cooked low and slow in order to caramelise correctly. If your onions are darkening too fast, or becoming crisp, reduce the heat or add a splash of water to the pan.

For the filling
1. Mix together half the egg with the remaining ingredients until combined.

To assemble
1. Preheat the oven to 180C. Line a baking tray with baking paper.
2. Place the pastry on a lightly floured surface and gently roll out until about 2 mm thick and larger than the prepared baking tray. Spread the cream cheese filling over the pastry, leaving a 2 cm border around the edge. Layer the tomato slices and caramelised onion on top.
3. Fold the edges of the pastry inwards to encase the filling. Brush the pastry with remaining beaten egg and sprinkle with sesame seeds.
4. Bake the tart for 45 minutes or until the pastry is golden and the base is cooked through.
5. To serve, top the tart with the fresh basil and crumbled feta if desired.

Recipes & styling: Jezza-Rae Larsen & Sjaan van der Ploeg; 
Photography: K-Leigh Siebritz