Goat’s Cheese and Onion Puff Pastry Tart Recipe
How to Make Goat’s Cheese and Onion Puff Pastry Tart
- Add butter to a medium-sized saucepan over low heat. Once melted, add sliced onions and cook gently for 45 minutes, stirring every so often until they are soft and caramelised. Set aside to cool.
- Preheat oven to 200°C (or 180°C fan forced). Prepare a flat baking tray with baking paper.
- Lay puff pastry on the baking paper. Carefully score a line with a knife, about 2cm inside the edge all the way around, to create a border (do not cut all the way through the pastry).
- With a fork, prick the pastry all over inside the border. This will stop the pastry from rising in the centre while creating a nice crispy, puffy border.
- Evenly spread caramelised onions over the pastry, staying inside the border.
- Tear half the goat’s cheese into chunks and evenly distribute over the top of the caramelised onions. Season with salt and pepper, as desired.
- In a small bowl, beat the egg and, using a pastry brush, brush egg around the border of the pastry.
- Bake in the oven for 30 minutes or until the pastry is golden brown.
- Remove from the oven, top with the remaining goat’s cheese and sprinkle with the fresh thyme leaves.
- Enjoy the tart either warm or at room temperature with a green salad.
Tip: The secret to this dish is to very gently caramelise the onions over a low heat for a long time. Be patient and you will end up with sweet and soft caramelised onions.
Recipe: Courtesy of Horticulture Innovation Australia Limited