Savoury rainbow tarts with Crunchino

These savoury tarts with Crunchinozijn a fun and surprising way to serve the pointed pepper. Packed with flavour, this little tart is perfect as a snack, lunch or appetiser.

Preparation:

1. Preheat the oven to 180 degrees Celsius.
2. Cut the onions into rings. Put a little olive oil in a frying pan and caramelise the onions, with a little salt, over low heat until they are nice and golden brown. This takes c.a. 10 minutes.
3. Meanwhile, cut the Crunchinos and sun-dried tomatoes into thin strips. Place the puff pastry slices on a baking tray and spread with a layer of Paturain. Make sure you leave the edges free when doing this. Divide the sun-dried tomatoes and caramelised onions over the Paturain.
4. Then place the Crunchinos in a rainbow pattern on the topped puff pastry slices. Leave the edges exposed. Finally, divide the tomberries over the tarts.
5. Separate the egg yolk from the egg white. You will use the yolk to grease the edges of the puff pastry slices. You won’t need the egg white for this recipe.
6. Bake the savoury tarts for about 20 – 25 minutes until golden brown. Serve them with some basil leaves.