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.