- plain flour, for dusting
- 375g block puff pastry
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 large red onions, thinly sliced
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 large courgette, cut into long ribbons with a vegetable peeler
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 100g goat's cheese
- mixed green salad, to serve
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.
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.
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.
Less food wasteSave the core of the courgette: you can freeze it to add to the base of a soup later. For an extra kick, top the tart with salami.