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125g rindless goats cheese

2 medium red onions, peeled & sliced

100g puff pastry

2 mushrooms, sliced

A few sprigs of thyme leaves

2 tablespoons tomato puree

A little flour for your work surface

1 egg, beaten 

Salt

Pepper

Goats Cheese & Caramelised Red Onion Tart

preparation 5 mins • you cook for 15 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

This is such a lovely little dish for a starter or light lunch. The three main crowd pleasing ingredients of goats cheese, caramelised red onion and sweet buttery puff pastry work so well together. I've added in mushrooms and tomato puree to give the tart a little bit more oomph! So simple and so delicious! This is a two part recipe. In part one we cook the onions and make the tart. In part two we fill the tart and bake it again.

Large pan to cook the onions

Baking tray

Rolling pin

Spoon to stir

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Before you start, preheat your oven to 200c. Have the onions & thyme next to the hob. Have your work surface clear with the pastry, flour and rolling pin ready. Put your large pan on a high heat and click here!

Before you start, take the pastry out of the oven and have the rest of the ingredients out and ready. Now click here!

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Preheat your oven to 200c. Turn your large saucepan onto a high heat, then add a knob of butter and about a teaspoon of oil. Next add in the red onions and thyme leaves before seasoning with a good pinch of salt and pepper. Give it a good stir together to get it all coated with the butter and then turn the heat down low whilst you roll out the pastry.

Lightly flour your work surface and then pop the pastry down on the flour. You're aiming to end up with 2 x 5inch squares, so start rolling out to get a 10inch by 5inch rectangle which you can cut in half. Roll out the pastry using an even pressure with your rolling pin, lifting the pastry occasionally to check it doesn't stick. Give the onions a little stir and then cut the pastry in half so that you have two rough squares.

Trim the edges of each piece of pastry so that they look tidier and squarer. Next with the point of a knife, lightly score a square on the pastry about 1cm in from the edge, as in the 2nd photo to the right. This is where the filling will sit on your tart.

Once you've done this, take a fork and prick the pastry all over the inside square that you've just scored. 

Put the pastry onto a baking tray and then brush with the beaten egg. Set this aside whilst you stir the onions, put the lid on and turn the heat down very low. Cook the onions for 10 minutes and then put the pastry in the oven for 10 minutes (onions will have 20 minutes in total).

After 20 minutes, the onions should be really nice and caramelised, so turn the heat off and remove the pastry from the oven. Press down on the inside square to create a bed for the filling. First add a tablespoon of tomato puree to the base of each tart. Next lay the mushrooms on top of the puree in a single layer, before topping with the red onion.

Lastly add chunks of the goats cheese to the top and add a little pinch of salt & pepper. Pop the tray back in the oven and bake for 10 minutes, until the top of the goats cheese starts to go brown.

To serve, remove from the baking tray onto a plate and eat!

I hope that you enjoy it.

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