Special Diet

Red Onion & Goats' Cheese Tart

prep 15 mins, plus cooling cook 40 mins
  • 25 g (1 oz) unsalted butter
  • 4 large red onions, thinly sliced
  • 1 teaspoon soft light brown sugar
  • 2 tablespoons chopped thyme, plus a few extra leaves to garnish
  • 2 teaspoons balsamic vinegar
  • 320 g (10½ oz) sheet of ready-rolled puff pastry, defrosted if frozen
  • 2 x 100 g (3½ oz) round goats' cheeses, each sliced into 4

Melt the butter in a large frying pan, add the onions, sugar and chopped thyme and cook gently for 20 minutes, stirring occasionally, until the onions start to caramelize. Stir in the vinegar and cook for 1 minute. Leave to cool slightly.

Unroll the pastry sheet and place on a nonstick baking sheet. Using a sharp knife, score a line along each side of the sheet 2.5 cm (1 inch) from the edge, being careful not to cut all the way through the pastry.

Spoon the caramelized onions over the pastry, within the scored border, then top with the goats' cheese slices.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until the pastry is risen and golden. Serve garnished with a few thyme leaves.

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