Monday, 10 October 2011
Caramelised Onion Tart
I know I have been really big on the whole goats cheese thing lately. If you haven't noticed it is becoming one of m favourite ingredients. And I know that not everyone likes it.
But I had left over goats cheese and caramelised onion from when I made the calzone and I was staring at the fridge thinking 'What can I do with this'. You all know the routine, pantry, fridge, freezer, hmmmm, repeat. There never seems to be anything to eat!
Further investigation into the freezer found some puff pastry. Brilliant, I'll make an onion tart.
It was just a simple throw together thing but when I tried it, it was melt in your mouth delicious! Hence why I have to put it up here!
And for all those goat cheese haters out there I guess I could let you substitute feta if you really want but you don't know what your missing.
2 red onions - thinly sliced
2 tbl spoons balsamic vinegar
50gms soft goats cheese
1 and 1/2 frozen puff pastry
1 tbl spoon milk
1. Preheat oven to 200°C Heat a large fry pan oven medium high heat. Add a table spoon of olive oil and add the onions. Cook until soft. Add balsamic vinegar, reduce heat to low and cook for 30 minutes or until onions are caramelised. Set aside to cool.
2. Place a baking paper on a tray. Place the sheet of puff pastry on the tray and lightly brush the edges with milk. Cut the half pastry sheet into four lengths. Place the strips of pastry around the edges of the larger sheet of pastry to form a border.
3. Spread the onions over the pastry making sure to stay within the border. Scatter the goats cheese over the top. Bake in the oven for 15-20 minutes or until pastry is puffed and golden.
4. Serve with a green salad.