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!
For the tart:
1 x 22 cm savoury pastry shell (use good quality store bought or your own favourite short crust pastry recipe)
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
150g tub Bee Lane cold smoked tomatoes, brought to room temperature.
- 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.
- 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.