Preheat the oven to 180° Celsius

melt the butter in a frying pan and add the olive oil

add the onions and the fructose and cook for 2 minutes

then add the cumin and paprika and fry gently until the onions are completely cooked

lay your puff pastry on a lined baking sheet

make an incision around the edge, about 1/2cm in - making sure not to cut through to the bottom of the pastry

using a fork prick the inner section of the pastry to ensure it does not puff

layer the onions into the inner section

then some torn basil

add the cherry tomatoes (I will use more if I make it again)

bake for 20 minutes

serve and enjoy!