Goats Cheese and Red Onion Tart with Bee Lane Smoked Tomatoes

Goats Cheese and Red Onion Tart with Bee Lane Smoked Tomatoes

Serves 4

Vegetarian (to make it gluten free, use gluten free pastry)

Another of our Celebration Brunch suggestions – if you’re not a big fan of goat’s cheese we wouldn’t mind betting that camembert or brie would make a pretty fine substitute!

INGREDIENTS

For the tart:
1 x 22 cm savoury pastry shell (use good quality store bought or your own favourite short crust pastry recipe)
Olive oil
2 large red onions, sliced into medium rounds
1 Tb balsamic vinegar
1 Tb thyme leaves, roughly chopped
100g goat’s cheese, cut into slices

To serve:

150g tub Bee Lane cold smoked tomatoes, brought to room temperature.

INSTRUCTIONS

  • Preheat oven to 180°C.
  • Line the pastry shell with non-stick baking paper and half fill with beans or weights, then blind bake for 10 minutes or until pastry starts to brown. Remove baking paper and beans and bake for a further 5 minutes or until pastry is golden.
  • Meanwhile, heat 2-3 Tb olive oil in a large frying pan over medium heat.
  • Add the red onions and cook, stirring occasionally until the onion starts to soften and caramelise – approx. 10-15 minutes.
  • Add the balsamic vinegar and thyme to the pan and season lightly with sea salt.
  • Tip the cooked onions into the pre-baked pastry shell, and spread evenly over the base.
  • Arrange the slices of goat’s cheese over the onions.
  • Bake the tart until the goat’s cheese begins to bubble and turn brown – approx. ten minutes.

To serve:

  • Drain the cold smoked tomatoes and reserve the flavoured oil.
  • Drizzle the reserved oil over the cooked tart, scatter with smoked tomatoes and serve warm.