Caramelised onion, tomato and goats cheese tart.
Yesterday evening I was home alone. On evenings like this I often have poached eggs or perhaps a bowl of pasta. However, having remembered the goats cheese in the fridge I came up with a plan. All those foods that others sometimes turn their noses up at,but I love, were going into a supper dish. A supper dish just for me. Nothing out of the ordinary, but tomatoes with the skins on, onions and goats cheese just aren’t everyone’s favourite around here.
I had some puff pastry in the fridge but shortcrust would do equally well here..
Caramelised onion, tomato and goats cheese tart. Feeds 2 with a salad.
2 red onions – finely sliced
ready made ready rolled puff pastry (half a pack)
half a dozen small tomatoes, sliced. A mix of colours works well.
A small goats cheese cut into pieces.
Pepper to season
1 tsp olive oil
How to ....
- In a small saucepan pour the olive oil and place over a very low heat. Add in the onions and cook, stirring occasionally, for at least 40 minutes. the onions will become sticky and sweet. If the onions are catching on the pan, add a tablespoon or two of water.
- Remove from the heat and allow to cool.
- Preheat the oven to 180c.
- Take a sandwich tin or a 6″ by 6″ tin and line with parchment.
- Roll out the puff pastry and place in the tin. Don’t worry about making the edges pretty by trimming them. Leave it rustic. Prick the bottom of the pastry before you bake it.
- Blind bake the pastry for 10 minutes or until lightly golden.
- Fill the bottom of the pastry case with the onions. Top with sliced onions and the goats cheese pieces.
- Season with black pepper and a little dried oregano.
- Place back in the oven and cook for a further 10 to 15 minutes, until the tomatoes are cooked through and the cheese has melted a little.
- Allow to cool until luke warm, serve with a salad and a glass of cold white wine.