Name: Caramelised onion, mushroom and goat’s cheese tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 sheet frozen puff pastry, thawed; 1 tablespoon olive oil; 1 red onion, thinly sliced; 1 tablespoon red-wine vinegar; 1 tablespoon brown sugar; 30 gram butter; 150 gram button mushrooms, quartered; 50 gram goat's cheese, crumbled, to serve; baby rocket leaves, to serve; balsamic vinegar, to serve

Caramelised onion, mushroom and goat’s cheese tart

caramelised onion. mushroom and goat cheese tart

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Serves 2

Prep

10M

Cook

20M

Total

30M

Ingredients

1 sheet frozen puff pastry, thawed

1 tablespoon olive oil

1 red onion, thinly sliced

1 tablespoon red-wine vinegar

1 tablespoon brown sugar

30 gram butter

150 gram button mushrooms, quartered

50 gram goat’s cheese, crumbled, to serve

baby rocket leaves, to serve

balsamic vinegar, to serve

Method

1.Preheat oven to 200°C. Lightly grease 2 x 10cm loose-based flan pans. Cut pastry sheet in half. Roll out until large enough to fit pans. Ease into pans, trimming edges. Chill for 15 minutes.

2.Bake blind for 10 minutes, then remove paper and filling. Bake for a further 5- 10 minutes, until golden.

3.Heat oil in a medium frying pan on high. Saute onion for 4-5 minutes, until tender and browned. Stir in vinegar and sugar. Reduce heat to medium. Cook for 8-10 minutes, stirring occasionally, until caramelised. Transfer to a plate.

4.Melt butter in same cleaned pan on high. Saute mushrooms for 4-5 minutes, until golden and tender.

5.Remove pastry cases from pans. Fill evenly with combined mushrooms and caramelised onion. Serve topped with goat’s cheese, rocket and a drizzle of balsamic vinegar.

Bake blind by lining pastry cases with baking paper. Fill with dried beans, rice or pasta. Continue as directed.
Note

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Ingredients

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