This might look fancy but really it’s like a posh cheese and onion sandwich. Chuck some onion and cheese on top of ready made pastry and you’ve got dinner. It’s a great way to use up left over Christmas cheese. I had an unrequited wedge of goat’s cheese in the fridge that literally needed tarting up so as I’m craving more freshness I decided to make this bright and textural tart. You could use brie, stilton or even just grate some cheddar over the softened onions.
I was surprised that the kids liked this one (without the rocket) but I suppose it’s just cheese and apple which they’re quite familiar with. Henry complained about every sliver of apple as he removed each one with disgust but he ate the rest so I consider that a win. The kids ate this with some grapes and rolled up bits of ham. Paul and I had it with the leftover chutneys, a blob of mayo and a glass of wine.
Serves 2 Adults and 2 Kids
120g goats cheese
1 sheet puff pastry
1 red onion
1 tbsp olive oil
2 tbsp golden syrup
rocket leaves to decorate
- Peel and halve the onion then cut into thin slices. Put the oil into a large skillet on a medium high heat. Add the onions and grind over some salt then cook for 4-5 minutes stirring often so they don’t burn. Turn the heat down if the onions are catching on the pan.
- Chop the walnuts. Once the onions are soft add the chopped walnuts and golden syrup and cook for another minute then turn off the heat.
- Unfurl the pastry sheet and score (cut but not all the way through the pastry) a border 3cm from the edge all the way around. Spread the onion and nut mixture evenly over the pastry staying inside the border.
- Cut the goats cheese (or whatever cheese you have) into similar sized pieces all place evenly over the onions.
- Bake in the oven on a high shelf at 195°C (175°C fan) for 20 minutes until the crust around the edge is golden brown.
- Finely chop the apple (discarding the core) and scatter over the tart along with some leaves you might have hanging about in the fridge. I crumble a little extra fresh goats cheese over the top and a little drizzle of syrup.