Tonight was a first, I served a veggie dinner and instead of the normal “where is the meat?” or “that was nice but it would have been even better with a sausage” comments from “the husband” he said: "that was actually quite nice!" Whoa, this is high praise from a meat loving man who is happy with a vegetarian dish for a side dish, starter or lunch but dinner equals some sort of meat, even if it is a token amount!
This is an open style tart using bought puff pastry, with no quiche style eggy mixture, easy and delicious.
Goats cheese, cherry tomato and caramelised red onion tart
You will need:
1 packet/block of puff pastry
2-3 tblspns green or red pesto
1 tblspn olive oil
1 large red onion, thinly sliced
200g ripe cherry tomatoes, halved
1-2 red peppers, sliced
250 g goats cheese (not soft)
Handful fresh basil
Gently heat the olive oil in a frying pan and fry the onions until soft and starting to brown, add the sugar and turn up the heat a bit, stir until caramelised. The onions should be soft and brownish but not burnt! Put to one side to cool.
|Red onions are nearly caramelised|
Roll out puff pastry thinly to an oblong, place on baking sheet, wet edges and roll over once to form an edge. Score the pastry lightly inside the edge (not all the way through.)
Spread the pesto over the pastry, then cover with the caramelised onions.
Arrange the tomatoes cut side up, interspersed with sliced peppers.
Cube/crumble the cheese and sprinkle over, tucking into gaps.
Grind over some black pepper, a pinch of rock salt if desired, and tear some basil leaves.
|Doesn't it look beautiful?|
|Goats Cheese Tart ...done!|
|Goats cheese and cherry tomato tart|
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