Tomato and Caramelised Onion Mille Feuille

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Ingredients

2 sheets of puff pastry, each cut into 6 rectangles
1 egg
24 cherry tomatoes
Salt and pepper
Pinch of caster sugar
1 tablespoon olive oil
Beerenberg Green Tomato Chutney
Beerenberg Caramelised Onion
250g fresh rocket
Beerenberg Australian Extra Virgin Olive Oil

Method

Preheat the oven to 180°C. Prick the rectangles of puff pastry with a fork. Brush with egg and bake until golden brown. Place cherry tomatoes on a baking tray, sprinkle with salt, pepper and caster sugar and drizzle with Beerenberg Australian Extra Virgin Olive Oil. Roast for about ten minutes or until they just start to go soft.

To assemble mille feuille place four ¼ teaspoon dots of Beerenberg Green Tomato Chutney on the serving plate – this will stop the mille feuille moving around. Brush four pastry rectangles with the Beerenberg Green Tomato Chutney, and another four with the Beerenberg Caramelised Onion.

Arrange a Beerenberg Green Tomato Chutney rectangle on each of the chutney dots, then top with a Beerenberg Caramelised Onion rectangle, followed by a plain pastry rectangle, so you have four stacks.
Garnish the mille feuille with the roasted tomatoes, rocket and a drizzle of Beerenberg Australian Extra Virgin Olive Oil.

Recipe by Chris March and Freddie Monaghan, The Locavore, Stirling.