1 sheet ready rolled puff pastry, glug Fino Olive Oil, 2 large onions thinly sliced, 2 cloves garlic, 2 tbsps Fino Dark Balsamic, 300g smoked bacon cut in to pieces, 500g mushrooms sliced, 2 red peppers thinly sliced
Take the puff pastry and place on to a baking sheet. Lightly score a border about 1 inch from the edge. Prick the pastry all over with a fork then place in the oven at 180C for about 10 mins so the base becomes light golden and slightly puffy.
Whilst the pastry is cooking place the onion and garlic into a pan with a glug of olive oil and sweat over a medium heat for about 10 minutes. One cooked add in the dark balsamic continuing to cook for a further 2 mins so it slightly caramelises. Remove from the heat.
In another pan fry up the chopped bacon with a little olive oil - after 3 or 4 minutes add in the mushrooms and red pepper and continue to cook for another couple of minutes so they are coated in oil and warmed through.
To assemble the tart place the caramelised onions on the golden pastry base, then top with the bacon, mushroom and peppers - season with salt and freshly ground pepper and place back in the oven for about 10 mins.
Great with a green salad.