TO DRINK: La Motte Millennium has just enough body not to overpower this dish.
- ONION MARMALADE
- 40ml olive oil
- 3 large onions, sliced
- 60ml (¼ cup) verjuice
- 15ml (1 tbsp) brown sugar
- 40ml balsamic vinegar
- 30ml (2 tbsp) redcurrant jelly
- 1 x 400g roll puff pastry
- 1 jumbo egg, beaten
- 4 ripe tomatoes, sliced
- 3 buffalo mozzarella balls, sliced
- olive oil, to drizzle
- salt and freshly ground black pepper, to taste
- fresh basil leaves, to garnish
For the onion marmalade, heat the oil in a saucepan over a low heat, add the onions and cook until translucent. Add the verjuice and sugar, and cook until the liquid has been absorbed. Add the vinegar and jelly, and cook until the mixture is soft and like jam. Set aside until needed.
Preheat the oven to 200°C and line a 23cm Swiss roll tin with baking paper.
Roll the pastry out into a rectangle on a lightly floured work surface. Transfer it to the tin, brush with the egg and prick the surface with a fork. Chill in the fridge for 10 minutes, then bake until slightly risen and golden, about 20 – 25 minutes. Turn it out of the tray.
Spread the onion marmalade over the pastry. Lay the tomato and mozzarella slices in alternating rows on the marmalade. Drizzle with oil, season and garnish with the basil.