This tart is an easy recipe to make for lunch or a simple supper. Cherry tomatoes, goat’s cheese and caramelised onion make a tasty filling. Use store bought puff pastry and you could even use a good bought onion jam to make the recipe even easier.
I made mine in a rectangular flan tin, but a round one would do as well.
320g store-bought puff pastry (I used 2 sheets from a pack of Pampas puff pastry). Use more or less, if needed, to fit your tin.
For the caramelised onion:
1 red onion, chopped
1 teaspoon butter
1 teaspoon brown sugar
Goats’ cheese – or similar crumbly soft cheese. You will crumble this into the tart, so quantities are flexible, about 100gm should be enough
15-20 cherry tomatoes, or more if you want to pack them in, on the vine
Fresh thyme leaves for scattering
Sea salt and ground black pepper
Preheat the oven to 200 degrees C or 180 degrees C fan. Grease a flan tin and fit with the puff pastry sheets which you have cut to shape.
Fry the red onion in the butter in a small frying pan over a low to medium heat, until the onion begins to soften. Add the brown sugar to caramelize the onion and cook for a further couple of minutes.
Lay the caramelized onion onto the pastry base. Crumble the goats’ cheese into the tart. Cut some of the cherry tomatoes in half and place on top of the goats’ cheese, place a few whole ones on, too for effect. Scatter a few fresh thyme leaves over the tomatoes with sea salt and black pepper.
Bake in the preheated oven for about 20 minutes or until the puff pastry is nicely browned, the cheese melted and the tomatoes softened. Nice served with a green salad.
I love the long rectangular shape. I think I need to find a tin like that.
It’s a great shape for baking – you will probably get one in most good kitchenware shops. Cheers, Inga
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