Buttery flaky pastry topped with sweet caramelised onions and salty goat’s cheese. This humble tart has to be one of my most favourite dishes to make – its quick, flavoursome and (relatively) healthy. Serve with steamed vegetables or a simple salad for a more filling meal.
The recipe makes 2 square tarts but you could use 1 pastry sheet if you wanted a denser filling.
Makes 2 square tarts. Serves 4.
- 4 large brown onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp vinegar (white, malt or balsamic)
- Salt and pepper, to taste
- Baking paper
- 2 sheets frozen puff pastry (reduced fat)
- 200g soft goat’s cheese
- Preheat oven to 200C
- Add oil to a large frying pan, and place over low heat. Add onions and cook for 25 minutes or until the onions become a rich golden colour. Stir occasionally to prevent the onions from sticking to the pan.
- Add brown sugar and vinegar (I used malt but you could use white or balsamic vinegar instead) to the onions, and stir until well combined. Add salt and pepper to taste. Remove from heat and allow to cool slightly.
- Line a baking tray with baking paper. Place the sheets of puff pastry on the tray and allow to thaw slightly.
- Prick the pastry with a fork, leaving a border around the edge of each tart (~2cm wide). Bake the pastry for 10 minutes.
- Remove pastry sheets from the oven. Top with caramelised onion mixture, leaving a 2cm border all around. Top with crumbled goat’s cheese. Return to oven for another 10-15 minutes, or until golden brown.
- Serve with steamed vegetables or a simple salad.