Caramelised Onion Tart with Fresh Goats Cheese

The following recipe for the caramelised onions is a fantastic basic recipe. And makes for an excellent condiment that stores well in the fridge.



Caramelised Balsamic Onions 
(One batch)


3-4 large red onions - sliced
3 tblspn brown sugar
3 tblspn balsamic vinegar
Olive oil

1. Heat olive oil in a large pan on medium heat
2. Add onions and sweat off. You do not want to fry, or brown them. This takes a while, but be patient
3. Sprinkle over brown sugar and allow to melt and begin to caramelise, between 2-5mins. Reduce heat to low
4. Add balsamic vinegar and continue to cook for a further 5mins




Ok, so I cheat a little with the tart and just buy frozen puff pastry. There's one brand in particular, that I absolutely love and will include a link, or info, when I remember it's name.


Tart
(Serves 4)


100g fresh goats cheese (chèvre)
Parmesan or Pecorino - grated
Fresh parsley - roughly chopped
1 pkt frozen butter puff pastry (non-sweetened)


1. Oil a shallow baking dish (doesn't matter if it's square or round. Still tastes the same) and line with puff pastry. Puff pastry tends to shrink, as well as puff up, when baked so allow for shrinkage.
2. Blind bake in an oven as per package instructions
3. Remove from oven, add desired amount of caramelised onion to base, break goats cheese over the top and a handful of parmesan or pecorino. Return to oven
4. Bake for a further 10-15mins, or until puff pastry and parmesan are golden brown. Garnish with parsley and enjoy. Makes a great started or accompaniment. 

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I think this was another lazy invention. I had some spare caramelised onions in the fridge and leftover chèvre, which isn't exactly cheap, but a weakness of mine. I always make this with the intention of having leftovers, but that's just wishful thinking in my family...