This weekend remained quite happening that I almost felt that I have been on a vacation for long. Started with a get together with friends on friday evening, followed by a historical tour of Delhi and shopping on saturday and finally baking these delicious and flavor-packed cherry tomatoes and caramelized onion tartlets on Sunday.

I started with rolling the puff pastry at home, rather than buying it from the shop, as I had a full day at my hand. You may use the store bought pastry if you are short on time. The ingredients are really basic ones but the end results are really flavorful, that you almost feel like having a blast of flavors in your mouth at the very first bite of these.

Ingredients

Yields 4 Tartlets

Tartlets

150 gm Puff Pastry {recipe follows}

1 red onions finely sliced

1 tbsp butter

1 tbsp olive oil

100 gm cherry tomatoes halved

2 cloves of garlic minced

a bunch of fresh basil leaves

1 tbsp extra virgin olive oil

salt

freshly ground pepper

Puff Pastry

150 gm plain flour

1/2 tsp salt

80 gm frozen butter

70 ml cold water

Instructions

Tartlets

1. Roll out the pastry into a 6″ X  6″ square. With a sharp knife cut into 2.5″ squares
2. Score a tiny border about 1/4 cm along the inside edge, taking care not to cut right through. Place on parchment lined baking tray and chill for about 30 minutes.
3. Gently sauté the finely sliced onions in 1tsp butter and 1 tbsp olive oil until golden brown and caramelised. keep them aside.
4. Toss the halved cherry tomatoes with the basil, garlic, 1 tbsp olive oil, vinegar, salt & pepper. Let them macerate for about 10-15 minutes.
5. Preheat oven to 200C. Take pastry out of fridge. Divide the caramelised onions between the bases, ensuring they stay within the scored edges.
6. Toss the tomatoes and top the onions and sprinkle over some more salt.
7. Bake for 15-20 minutes until golden and puffy. Serve warm or at room temperature.

Puff Pastry

1. Sift the flour and salt. Grate 40g of the frozen butter into this and mix lightly.
2. Add the cold water, using a knife, stir the flour and water together until a dough begins to form.
3. Now use your hands to bring it into a ball {You might need a little more water}. Press into a neat square, wrap it in cling film, and chill for 30 minutes.
4. Roll out on a lightly floured surface into a rectangle with a long edge 3 times its width. Grate the remaining butter and spread it evenly over 2/3rds of the rectangle.
5. Take the third which is not sprinkled, and fold it over the middle of the buttered part, then fold the two layers over the remaining single layer. You will be left with 3 layers of pastry and 2 layers of butter separating them.
6. Turn the pastry by 90 degrees. Dust with flour and roll out into same proportions as first rectangle.Take one of the short sides and fold it over to reach the middle of the remaining part of the pastry. Fold the remaining third on top of the first one to get 3 layers on top of each other.
7. Wrap pastry in cling film and chill for 30 minutes.
8. Repeat again 2 more times, and chill for at least an hour. The pastry will keep in the fridge for 4 days, and in the freezer for a month.