Goats Cheese & Caramelised Onion Tart
Want to look like you’ve made an effort but actually it was really easy? Nae worries, pal - here’s a recipe for you.
Ingredients (serves 4)
Prep time: 5 mins Cooking time: 30-40 mins
1 sheet ready rolled puff pastry
2 red onions
100ml balsamic vinegar
3 dessert spoons granulated sugar
180g goats cheese, cut into circles
1 large handful walnuts, roughly chopped
1 beaten egg yolk
Oil
Salt & pepper
For the salad:
- Baby leaf/rocket/bistro salad leaves
- Juice from 1 lemon
- 1/2 tbsp extra virgin olive oil
- Salt
- Pepper
Equipment required
Frying pan
Roasting tin/tray
Pastry brush
Jar with lid or sealed container
Method
Remove the pastry from the fridge for 30 mins before cooking. Preheat the oven to 220deg/200deg fan
Chop the onions in half & peel, then thinly slice into semi circles. Heat a glug of oil in a wide based or frying pan over a medium-high heat. Fry the onions for about 3 minutes, coating well in the oil, until starting to pink up and soften. Add the balsamic vinegar and the sugar, and season salt & pepper. Let the onion mix bubble for about 10 minutes, until the liquid has reduced and the onions are thick and jammy.
Line a roasting tin/tray with baking parchment. Unroll the pastry sheet and place on the tray. Roughly fold the edges of the pastry in on itself to make a crust. Brush the entire sheet with the beaten egg yolk, ensuring that the crusts are covered. Add the onion and spread evenly across the pastry, then top with the goats cheese.
Bake for 15 minutes, then remove, top with the chopped walnuts and add back in for another 10 minutes until the pastry is golden and the topping is bubbling nicely. Allow to rest for a couple of minutes before slicing - a pizza cutter works perfectly!
Add the lemon juice, olive oil, salt & pepper to a jar or sealed container. Ensure it is tightly closed then shake vigourously for 10-20 seconds until the juice & oil have combined in an emulsion. Dress the salad leaves (do this just before the tart comes out the oven to avoid a soggy salad).
Plate a slice of the tart with the lemony leaves. Enjoy!
