Congratulations to Sarah Knightley for winning our Autumn Cooking Photo Competition with her Red Onion and Goat's Cheese Tart. We love the combination of both sweet and savoury flavours alongside the toasted pumpkin, sesame and sunflowers seeds which add a variety of different textures to the tart.
INGREDIENTS
- 1 Puff pastry sheet
- 1 Egg, beaten
- 3 Red onions thinly sliced
- 1 tbsp olive oil
- 4 sprigs of thyme
- 2 tbsp of balsamic vinegar
- 120g Quicke's Goat's Milk Cheese
- 1/2 tbsp of brown sugar
- Handful of toasted mixed seeds of pumpkin, sesame and sunflower seeds
METHOD
- Roll the puff pastry into a large rectangle and score an edge inside it with a knife, so that it gets a raised edge when it cooks.
- Egg wash around the edges (I don’t always do this if I’m running short on eggs!).
- Slice 2-3 red onions (depending on the size), and fry them in oil with a little bit of fresh thyme until they soften.
- Add a little bit of water if they start to catch.
- Once softened add the balsamic vinegar and brown sugar, and cook until lightly caramelised which will take about 5 minutes.
- Pile the caramelised onions into the inside frame of the puff pastry, scatter with cubes of Quicke's Goat's Milk Cheese.
- Bake in the oven for about 25 minutes until the pastry is cooked and the goats cheese is just starting to brown.
- Remove from the oven. Then sprinkle liberally with mixed seeds and serve
- Serve with a salad.
