Puff Inversion

Buy

Roma tomatoes, cut into slices, then half moons
Spanish onion, cut in half lengthwise, then sliced and halved (you want the onion to roughly the same shape as the tomato)
Puff pastry (frozen is fine)
Balsamic glaze
Dried thyme
Chilli flakes
Salt
Pepper
Pesto
Mushroom tapanade
Mersey valley cheddar or camembert

Do

Preheat oven to 170 degrees celsius (fan-forced).

Place a sheet of baking paper on baking tray.

Drizzle balsamic glaze in zig zag pattern over the paper.

Sprinkle salt, pepper, thyme and chilli flakes over the glaze.

Place neat rows of tomato alternating with onion on top of the glaze.

Place a sheet of puff pastry over the onion and tomato.

Bake for 25-30 minutes (until pastry is quite crisp). You do not want crunchy but also do not want soggy.

Invert onto a cooling rack.

Cut into neat squares, once cooled.

Spoon pesto and tapenade over each square.

Place a small thin slice of cheddar or camembert on top of each square.

Sprinkle with thyme, salt and chilli if so inclined.

Serve

Also great with toasted nuts and feta instead of pesto combo or just a slice of camembert.
Sweet version also good with thinly sliced apple, pecan, cinnamon and maple syrup.