Summer cherry tomato tart - Raymond Blanc OBE

Ingredients

• 125g all-butter puff pastry
• ½ medium onion, peeled and finely chopped
• 3 tbsp extra virgin olive oil, plus extra for brushing
• 1 sprig thyme leaves
• 2 pinches sea salt
• 1 pinch freshly ground black pepper
• 30 cherry tomatoes, halved
• 6 baby mozzarella balls, thinly sliced
• 8 black olives, stoned and cut into thirds
• 8 basil leaves, roughly torn
• 30g handful of basil leaves and stalks
• 4 garlic cloves, peeled and crushed
• 100ml extra virgin olive oil
• 1 pinch sea salt
• 2 pinches freshly ground white pepper