Blend some of the tomato and onion mix until smooth. It can stirred into potato or served with baby pasta for extra texture.
To make smaller versions of these tarts, use a smaller bowl or cutter to make mini, finger-friendly tarts.
2 tablespoons olive oil
2 red onions, thinly sliced
2 garlic cloves, crushed
2 tsp finely chopped thyme, plus extra for sprinkling
500g ready-made puff pastry
Flour, for dusting
Beaten egg, to glaze
125g mozzarella cheese, thinly sliced
280g cherry tomatoes, halved
These tartlets contain tasty flavours your toddler will love and they're super-easy to make so your little one can help you out in the kitchen
Preheat the oven to 220°C/Gas Mark 7. Line a large baking sheet with baking parchment.
Heat one tablespoon of the oil in a frying pan and fry the onions over a low heat for five minutes until softened. Stir in the garlic and thyme, then remove the pan from the heat and leave the mixture to cool.
Roll out the pastry on a lightly floured surface to 2–3 mm thick. Using an upturned 12cm diameter small bowl or saucer, cut out six rounds and place them on the prepared baking sheet. Using a sharp knife, score a shallow cut one cm in from the edge of each round to make a rim. Brush the rims with beaten egg.
Divide the mozzarella evenly among the tartlets. Spoon the onion mixture on top, keeping all the filling away from the rims so the pastry can rise at the edges. Top with the tomatoes, cut sides up. Scatter with extra thyme and brush with the remaining oil.
Bake the tartlets in the oven for 25 minutes until the pastry is puffed up and golden. The tartlets are at their best served warm, but they are almost as good served cold on the same day, too.
This recipe is taken from The Big Baking Book: The Yellow One by Ella's Kitchen (Hamlyn, £14.99)