2 red large onions thinly sliced, glug of Fino Olive Oil, 4 tbsps Fino Dark Balsamic, 2 tsps demerara sugar, 1 sheet of puff pastry, 150g Feta cheese, salt and pepper, fresh oregano
Preheat oven to 220C. Roll out puff pastry and place in a baking tray. Score a 1/4 inch border around the edge and prick the pastry with a fork. Place in the oven for five minutes to allow it to start cooking then remove and allow to sit. Meanwhile, begin sautéing the red onions with a drizzle of Fino Olive Oil, allow to cook at a low heat for about 10 mins until softened. When softened add the Fino Dark Balsamic and the demerara sugar. Continue cooking and stirring until the onions are caramelised (2-3 mins). Remove the pan from the heat and leave to cool slightly before topping the puff pastry (keeping within the border) firstly with the onions, then the crumbled feta . Pop it back in the oven and bake for another 20-25 minutes, or until the edges are starting to brown and crisp up. Remove from the oven and sprinkle with fresh oregano.