BALSAMIC RED ONIONS - Slice red onion to a medium thickness, add onions and olive oil to fry pan & saute over a low medium heat to develop sugars, when the onions become have become translucent, add brown sugar and balsamic vinegar and 1/4 of water. Continue to saute until the vinegar has mellowed and the water has evaporated remove from heat and let cool.
PASTRY CUPS - Heat oven to 400F, greases two cupcake tins, cut puff pastry to fit cupcake tins, place pastry rounds into cup cake tins, fork the bottom of each cup to reduce the puff of the pastry & brush pastry with extra olive oil & then rub with cut side of garlic. Line each cup with a cup cake paper and fill with pie weights. Until par bake, about 10 minutes depending on your oven.
Take the pastry cups out of the oven allow to cool a little and remove pie weights and cup cake papers.
Fill pastry cups with a couple slices of sun dried tomato, a couple of olives, a few cubes of feta and a few slices of the red onion. Brush with olive oil and season with salt & pepper.
Bake for 10 minutes or until pastry has completely puffed and is golden brown. Time will depend on your oven. Remove from oven and allow to cool slightly, remove tarts from their tins and sprinkle with the sliced fresh basil leaves, salt, pepper and then lightly drizzle with the extra virgin olive oil and balsamic vinegar, serve hot or cold