Courgette & caramelised red onion tart
- Preparation and cooking time
- Serves 4
- plain flour , for dusting
- 375g block puff pastry
- 1 egg , beaten
- 50g butter
- 3 large red onions , thinly sliced
- 2 tbsp balsamic vinegar
- 1 large courgette , cut into long ribbons with a vegetable peeler
- 100g goat's cheese
- mixed green salad , to serve
- STEP 1
Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle. Slide onto a baking tray, brush with the beaten egg and cook for 20 mins or until golden.
- STEP 2
Meanwhile, melt the butter in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt. Cook, stirring regularly, for 10 mins until soft. Pour in the balsamic and cook for a further 6-8 mins until sticky and caramelised.
- STEP 3
Spoon over the pastry, then top with the courgette ribbons and blobs of goat’s cheese. Return to the oven for 15 mins until the cheese is bubbling. Serve with salad.