Unfold pastry on a lightly floured surface and roll out until about 3mm thick.

Using a small plate or round object cut two circles from the puff pastry to make four discs in all.

Place these between layers of baking paper and keep in the fridge until ready to bake.

Preheat oven to 200C and line two baking trays with paper.

Heat 3 tbsp olive oil in a large frying pan over medium low and gently cook the onions for about 20 minutes.

Add salt, pepper, the wine, thyme and continue to cook for a few more minutes.

Thinly slice the tomato and lay the slices in a disc pattern on each of the pastry rounds.

Divide the onion mixture across each round and top with Fresh Fodder Semi Dried Tomato and Fetta, sprinkle with fetta and drizzle with a little extra olive oil.

Cook in preheated oven for 15-20 minutes or until the tarts are puffed and golden.

Serve with a light green salad.