JUNIOR 11-17 YEARS
Caramelised Onion and Goat’s Cheese Tart
Ingredients
450g puff pastry
2 tbsp olive oil
1 large red onion, thinly sliced
3 tbsp balsamic vinegar
1 tsp soft brown sugar
150g goat’s cheese, diced
Salt and black pepper
Method
1. Preheat oven to 220C (200C fan oven) gas mark 7. Line a baking tray with grease
proof paper.
2. Roll out pastry to a rectangle measuring approximately 25 x 30 cm, then transfer the
pastry to the lined baking tray. Prick the pastry all over with a fork.
3. Heat the oil in a frying pan, then add the onion, vinegar, sugar and a sprinkling of salt
and pepper. Cook over a medium heat, stirring frequently, for 10 minutes, until the
onions have softened and browned slightly. Spread the caramelised onion evenly
over the pastry.
4. Scatter the diced goat’s cheese over the onion, then bake the tart in the oven for
about 30 minutes, until the edges of the pastry are golden brown. Remove from the
oven and serve warm, or leave to cool.
Please bring all entries to the HGCA Bake Off Stall-
Between 10-110.30am
Saturday 20 May 2017 at the Food and Craft Fair