Caramelised Onion and Goats Cheese Tart

Here’s another quick version of those yummy tarts that really look impressive but are quite simple.  I served this at a morning tea I catered for this morning and got lots of satisfying “oohs” and “ahs”.  A couple of people asked about caramelizing onions … it’s super easy and a great idea to do some in bulk and keep in the fridge.  You can use it on meat as a relish instead of the usual preservative-laden spreads from a bought jar.
onion and goats cheese tart_ggCaramelised Onion and Goats Cheese Tart
2 sheets puff pastry
4 large brown onions, sliced thin (use a V slicer if you have one for even thickness)
1 tbspn olive oil
1 tbsp brown sugar
2 tsp red wine vinegar
handful fresh thyme
100gms goats cheese
salt and pepper to taste


1. Preheat the oven to 220 degrees fan forced.
2. Allow the puff pastry to defrost until it is pliable but not too soft.  Shape it into your greased tart pan, removing excess from the edges.
3. Heat the olive oil in a fry pan and saute the onions for 10 minutes, stirring regularly, until they soften.
4. Add the brown sugar and vinegar and cook for a further 5 minutes.  The onions should be very soft and a lovely brown colour.  If in doubt, cook a little longer at a lower heat, ensuring they do not stick or burn.
5. Scatter the onion into the tart shell and spread evenly to the edges with a small spatula.
6. Sprinkle with crumbled goats cheese and cook for 30 minutes or until a deep golden brown colour.  Once it is cooked, sprinkle with fresh thyme leaves.  Best served warm but can be served cold the next day.
Variation: would be lovely with olives sprinkled over the goats cheese before you pop it into the oven.


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