Have you spotted the juicy, red Evesham tomatoes on our Greengrocers counter? They are delicious and so is this recipe! This easy, sticky onion, goats cheese and tomato tart recipe is perfectly paired with a side salad as a lunch option. Or you could make it more of a main by adding some roasted new potatoes.
Ready in; 1hr 20
375g block all butter puff pastry
1 batch of sticky onions, see below for onion recipe and method
4 x 50g rounds of goat’s cheese, sliced
325g Evesham cherry tomatoes, halved
1 egg beaten
4 thyme sprigs
Olive oil to drizzle
Basic sticky onions
6 medium onions
1/2 tsp sugar
Heat the oven to 220c/fan/gas7. Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Place the circles on a baking tray and score a 1cm border around the edge of each. Avoiding the border prick the pastry all over with a fork and chill in the fridge.
Melt the butter in a large, deep frying pan and stir through the chopped onions. Cover with a lid and cook gently for about 10 minutes, until soft. Remove the lid and add the sugar. Cook for a further 15-30 minutes, stirring until all liquid has evaporated. Leave to one side to cool.
Spoon the onions into the middle of the pastry circles. Smooth and top with the goat’s cheese circles, thyme and tomatoes, skin-side down.
Place in the oven and bake for around 20 minutes, until the pastry is golden and crisp, and the tomatoes have started to shrivel. Remove from the oven and leave to cool a little. Serve with a fresh side salad.