Ingredients:

3 cloves or garlic peeled and finely chopped

1 tin of chopped tomato

1 tbsp brown sugar

Juice of half lime

Freshly ground salt and black pepper

1 tbsp French tarragon or a combination of oregano, parsley, thyme, rosemary

120ml olive oil

4-6 onions, peeled and sliced

¾ cup sweet chili sauce

500g puffed pastry

20 black olives, pitted, coarsely chopped

For the tomato base:

In a saucepan simmer the chopped tomato, garlic, sugar, tarragon, salt and pepper fro about 40 minutes or until thick.

Cover and set aside.

For the onion and chili:

Heat the oil in a saucepan and fry the onions gently for 2 minutes, then reduce the heat.

Add 2 tbsp water and the chilli sauce, cover and let it simmer for about 40 minutes.

The onion should be sweet and oft and not too wet.

If the mixture is too liquid heat quickly with the lid off for a minute or 2.

Roll out the pastry and shape into 4 or 6 tartlets, pricking them well with a fork.

Place the tartlets on a baking dish that has been sprinkled with flour.

Divide the tomato mix between the tartlets.

Spoon onion mix over tomato then place in oven and bake for about 20 min at 220 degrees.

Remove from the oven, sprinkle with chopped olives and return to oven and bake for a further 4 minutes.