Ingredients - Serves 6
Plain flour, for dusting
Block of puff pastry
1 Tbsp dairy free milk
50g Vegetable spread
3 large red onions
3 Tbsp balsamic vinegar
2 Tbsp Brown sugar - can use any sugar
2 Peppers
Small tub of cherry tomatoes
Handful of pomegranates to serve
Method
Heat oven to 200C/180C fan/gas 6
On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle
Slide onto a baking tray, brush with the the milk and cook for 20 mins or until golden
Meanwhile, melt the spread in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt
Cook, stirring regularly, for 10 mins until soft
Pour in the balsamic and sugar then cook for a further 6-8 mins or until sticky and caramelised
Spoon over the pastry, then top with peppers and tomatoes
Return to the oven for 15 mins
Add pomegranate to serve
Enjoy!