Wednesday, October 14, 2020

On the MENU this week: Tomato, Goats Cheese and Caramelised Onion Tart

A very simple recipe, very quick and easy to put together, good for a quick supper for 2 or 3. Not much actual cooking required, just frying onions. And rather summery, so it’s good with a nice crisp Rosé

1 roll of puff pastry – 1 beaten egg – 2 large onions, sliced – oil for frying – salt – 1 t sugar – 1 roll of Fairview goats cheese – 3 or 4 ripe tomatoes – 2 T fresh thyme, oregano, parsley or rosemary, basil, a mix of whatever you have, roughly chopped – Olive oil – salt and freshly ground black pepper

Heat your oven to 180°C. Using a large baking tray lined with baking paper, unroll the pastry to lay flat. No rolling pin required! Score a border 1½cm inside the edges, do not cut through. Randomly pierce the inside pastry with a fork. Paint the egg wash all over the pastry using a pastry brush. Bake for 15 minutes. Set aside to cool. Fry the onions in oil with a little salt until they are beautifully golden and beginning to caramelise. Add the sugar and cook a little more, making sure they don’t burn and begin to go brown. Cool. Slice the tomatoes into large slices, salt and pepper and set aside to drain.

When the pastry has cooled, give it another paint with the egg wash. Then spread the onion over the middle square, keep everything inside the border. Sprinkle over the goat’s cheese and some of your herbs. Top with the tomato slices and then bake until the pasty is crisp and golden brown and the tomatoes are cooked. Serve hot, drizzled with a little olive oil; season and strew on the rest of the herbs. We had it with a good green salad.

All content © John & Lynne Ford, Adamastor & Bacchus

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