Caramelised Red Onion and Goats Cheese Tarts
Preparation 30 minutes
Cooks in 40 minutes
N.B. You will also need: 2 baking sheets, lined with baking paper
- 375g ready rolled puff pastry
- 1 tbsp olive oil
- 2 red onions, sliced into eighteen segments
- 2 tbsp balsamic vinegar (one for tart, plus one for compote?)
- 2 tbsp brown sugar (one for onions, plus one for compote?)
- 40g hard goats cheese
- 6 small rosemary sprigs
- 1 egg yolk, lightly beaten
- 200g Jubilee Selections strawberries, hulled and cut into quarters
- 50ml red wine
- large handful of rocket salad
- salt and freshly ground black pepper
- Put the baking sheets in the oven and heat to 200C, fan 180C. Heat the oil in a large pan, then soften the onion for 5 minutes. Turn up the heat, then add the 1 tbsp each of balsamic vinegar and brown sugar. Bring to the boil, then simmer for 5 minutes until tender and sticky. Leave to cool a little, then season to taste.
- Roll out the pastry and cut into four equal sized rectangles. Lift onto the hot baking sheet, prick the pastry a few times with a fork, then place three red onion segments on to each, leaving a 1.5cm border along the edge. Crumble a few pieces of goats cheeses, then top with a rosemary sprig. Brush the edges of the pastry with the egg, then chill until ready to bake.
- Bake for 20 minutes or until golden and crisp.
- Meanwhile, make the strawberry compote. Add the strawberries, remaining balsamic vinegar and brown sugar into a small pan, and bring to a simmer for a few minutes, or until the strawberries begin to break down a little. Add the red wine and simmer for a further five minutes. Remove from the heat and set aside until needed.
- Serve the tarts with a little rocket salad and a spoonful of strawberry compote.