Vine Tomato & Feta Tart with Almond & Courgette Salad

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Unroll pastry onto a lined oven tray and cut down to a square. Use any extra pastry to create 4 strips and use to form a border around the pastry square. Crimp the borders with the back of a fork. Whisk egg, if using, and brush onto borders. Bake for about 8 mins, until puffed up. Remove from oven.
2. Thinly slice onion and tomato and put aside. Heat oil in a large frypan on medium-high. Cook onion for about 6 mins, until browned. Add sugar and balsamic vinegar and cook for 1 more min, until caramelised. Remove from heat and save pan for step 4.
3. Press down cooked pastry centres and top with onion, then tomato before seasoning with salt and pepper. Drizzle with olive oil and crumble over feta. Bake for 10-12 mins, until pastry is golden and tomato is cooked.
4. Wipe saved pan and return to medium heat. Add almonds and peas and cook for about 4 mins, until almonds are toasted and peas are hot before adding both to a large bowl. Peel courgette into ribbons and add to bowl along with spinach, balsamic vinegar and oil. Toss and season to taste with salt and pepper.
5. Cut tart into squares and serve salad on the side.