Easy Goat’s Cheese and Caramelised Onion Tart
Serves: 2
Cost Cutting Eco Friendly Freezes Well
Great as a quick starter or lunch, this tart takes the pain out of caramelising onions by using Haywards sweet pickled onions – no peeling required!
Ingredients:
15g butter, plus a little extra for greasing 1 tbsp rapeseed oil 20 Haywards Sweet Pickled Onions, sliced 3 tbsp sugar 2 tbsp fresh thyme leaves (optional), plus sprigs to garnish 320g sheet ready-made puff pastry 1 free-range egg, beaten 200g soft goat’s cheese Black pepper Green salad, to servemethod:
- Preheat the oven to 200C/180C fan/gas 6. In a large frying pan, melt the butter on a medium heat and then add the oil. Let the mixture sizzle, then add the sliced pickled onions, stirring to coat. Sprinkle with sugar, mix again and add 50ml cold water. Simmer for 6-7 mins, until the sauce is thick and shiny. Mix through half the thyme leaves (if using) and season with pepper, then set aside.
- Grease inside of a flat baking tray with about a teaspoon of butter, using a piece of the butter wrapper or kitchen paper to smooth it over the tray. Lay the pastry sheet upon it and lightly draw a thumb-width border around the sides of the pastry with a sharp knife (without cutting through the pastry). With a pastry brush or a teaspoon, dap the border with the beaten egg.
- Spread the onion mixture within the border, then crumble the goat’s cheese over it and sprinkle with the remaining thyme leaves (if using). Season with black pepper and bake on the top shelf for 15-20 mins until the pastry is golden and the cheese slightly browned. Serve garnished with thyme sprigs, with salad.
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