Caramelised tomato and pesto tartlet

Preheat oven to 200C.

Cut pastry and line 4 x 10 -12cm greased tart cases.

Blind bake for 15 minutes, remove paper, beans and tart cases from tin.

Bake for another 5 -10 minutes, until golden.

Heat a glug of oil in a pan.

Add thyme and sauté onions until soft. Season.

Add anchovies and garlic and cook until onions become dark and caramelised.

Heat castor sugar and water in a small pan, shaking pan (don’t stir), until sugar dissolves and mixture turns into dark gold caramel.

Toss in tomatoes and cook for 2 – 3 minutes, until slightly softened.

Remove tomatoes and allow sauce to reduce to a syrupy consistency.

Spoon onions and tomatoes into tart shells and bake for 5 – 8 minutes to reheat.

Drizzle tarts with caramel and pesto.

Top with a dollop of cream cheese and basil.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.