Roast tomato and caramelised onion tart

Small:

Remove plastic film and preheat oven (FF) to 200C. DEFROSTED: cook for approximately 30 minutes or until the pastry is golden and flaky. Drizzle with pesto oil. FROZEN: cook for approximately 35 minutes or until the pastry is golden and flaky. Drizzle with pesto oil. Cut in half and serve with a green salad or into small square for sharing. Ovens vary, please adjust cooking times if necessary.

Puff pastry (wheat flour, butter (cream (milk)), water, salt, vinegar), roma tomato (25%), caramelised onion (16%) (red onion, olive oil, red wine vinegar (sulphites), sugar, salt, rosemary), goat cheese (pasteurised goat's milk, non-animal rennet, cultures, marinade (garlic infused olive oil, canola oil, peppercorns, thyme)), olive oil, thyme, salt. Pesto (olive oil, basil, parmesan cheese (milk, salt, cultures, non-animal rennet), cashews, garlic, salt)