Red onion and cherry tomato tart with English goats' cheese
Prep time less than 30 mins
Cook time less than 30 mins
From Saturday Kitchen
Preheat the oven to 200C/400F/Gas 6. Make a shallow cut in the puff pastry 1cm/½in in from the edge and all the way around.
In a pan cook the onions, tomatoes, garlic and thyme in the butter and olive oil for 20 to 30 minutes till caramelised.
Add the balsamic and sugar and cook for a couple of minutes, then spoon the onion into the centre of the pastry, leaving the scribed edge clear.
Dot the top with goats' cheese, brush the edge with beaten egg and bake for 20 minutes.
- 4 x 15cm/6in circle of puff pastry, rolled to 5mm thick
- 4 red onions, halved then sliced
- 1 tbsp of olive oil
- 12 cherry tomatoes, halved
- 1 garlic clove
- sprig of thyme
- 2cm/½in cube of butter
- 1 tbsp of balsamic vinegar
- 2 tbsp cane sugar
- 4 small goats' cheeses, soft
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