Red Onion and Goats Cheese Tart

Ingredients

Serves 4

• 1kg red onions

• 1 tbsp olive oil

• 1 tsp nigella seeds

• 1 tsp mustard seeds

• 1/2 tsp garlic granules

• 1/2 tsp fennel seeds

• 3 tbsp light soft brown sugar

• 3 tbsp red wine vinegar

• 320g pack ready rolled puff pastry

• 180g soft goats cheese

• 1 beaten egg

• pinch of salt

Method

Start by peeling and halving the onions before slicing into half centimetre semi circles.

Once the onions are done heat the olive oil in a large saucepan then add the nigella seeds, mustard seeds, garlic granules and fennel seeds, frying for a few seconds until they become fragrant.

Now add the onions, stir through and turn down to a low heat before covering and sweating down for 20 minutes stirring occasionally.

The onions should have reduced down to half the size so now add the sugar, vinegar and a pinch of salt before tunring up the heat a little and keep frying for another 20 mins with the lid off.

Once done the majority of the liquid should have evaporated and you will be left with some lovely caramelised onions so you can now build the tart.

On some baking parchment on a tray smear a small amount of vegetable oil, this will help the base crisp up. Now cut the puff pastry to size and lay on the tray. Make a small incision with your knife without cutting through the pastry about 2 cms in to create a smaller rectangle in the middle. With a fork prick all over the inner rectangle then spoon on the red onion mixture in that rectangle leaving the gap round the edge.

Now crumble the gaots cheese on top of the onions then egg wash the edge before putting in the oven at 180c (360f) for 20-25 mins until the edge has risen and gone golden brown.

Remove from the oven, slice and serve with a nice salad.