Halve 400 g cocktail tomatoes.

Heat 1 tbsp olive oil in a pan.

Add the tomatoes and sear them.

Add 1 tsp sugar and let the tomatoes caramelize.

After about 3 minutes, deglaze with 100 ml white wine vinegar and season with a little salt and pepper.

Let the mixture simmer for a long time, occasionally lightly mashing the tomatoes.

Halve 2 onions and slice them.

Finely chop ½ red chili pepper.

Thoroughly mix the onions and chili with 3 tbsp olive oil.

Roll out 1 roll of ready-made puff pastry.

Generously spread the reduced tomato mixture over the puff pastry.

Distribute the onion-chili mixture evenly on top.

Sprinkle 150 g grated Gouda over the topping.

Place the topped puff pastry on a baking sheet.

Bake everything for 20 minutes at 225 °C (top/bottom heat) until the cheese is melted and lightly browned.