There is nothing wrong in using pre-rolled, readymade pastry in fact there is everything right with it. This recipe only requires a bit of attention to the topping and absolutely no effort to make the base. Unexpected guests? No problem, this tart will save the day and make you look like the kitchen hero you deserve to be…

There are two toppings mixed together on my tart, but you could of course just choose one if so double the topping ingredients. Either way it will be seriously tasty, so let’s get on with it!

Goat’s Cheese & Onion Tart

Serves 4

Ingredients

• 1 x Pack of Pre-rolled Readymade Puff Pastry
• 1 x 150-200g Pack of Goat’s Cheese

Topping 1

• 2 x Medium large White Onions
• 1 x Sprig of Fresh Rosemary
• 2 x Tsp Honey
• 1 x Good Pinch White pepper
• 2 x Tbsp Butter or good quality oil
• 1 x Pinch of Salt

Topping 2

• 2 x Medium to large Red Onion
• 1 ½ x Tsp Balsamic Vinegar
• 1 x Sprig of Thyme
• 1 x Good Pinch Black Pepper
• 2 x Tbsp Butter or good quality oil
• 1 x Pinch of Salt

Method

Take two separate pans (or one if making only one topping!)

In both cases follow these instructions:

Slice the onions into medium thick half rings, we want a bit of texture in our finished tart.

For topping one add the other ingredients (except the honey) and on a low heat slowly cook down the onions stirring every 5 minutes as we want them to soften but not get colour or stick. This will take about 30 minutes.

Half way through about 15 minutes add the honey and stir in well

Take out your premade pastry and cut in half. Place on a lightly greased baking tray or on baking parchment on a baking tray and using a sharp knife made a light cut all the way round about 2cm (1 inch) from the edge (see picture). Make sure you don’t cut all the way through!

Within the cut add dollops of you onion mixtures and then crumble over your goat’s cheese.

Place in a preheated oven at 180C (350F or Gas Mark 4) for about 25 minutes or until your pastry edge is golden brown.

Serve with salad and/or some cold meats. Goes great with a crisp, cold glass of white wine too

Simple right? As for cheating…well I won’t tell anyone…

Do remember to tell me how it worked for you in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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