Name: Goat's cheese, onion and cherry tomato tart
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 18.20 gm olive oil, plus extra to drizzle; 2 red onions, thinly sliced; 8.00 gm brown sugar; 3 thyme sprigs, leaves picked; 375g block puff pastry; 1 garlic clove, very thinly sliced; 70g soft goat's cheese, crumbled; 1/2 punnet cherry tomatoes, halved if large; 1 egg, lightly beaten; Watercress sprigs, to serve

Goat's cheese, onion and cherry tomato tart

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Ingredients:

18.20 gm olive oil, plus extra to drizzle
2 red onions, thinly sliced
8.00 gm brown sugar
3 thyme sprigs, leaves picked
375g block puff pastry
1 garlic clove, very thinly sliced
70g soft goat's cheese, crumbled
1/2 punnet cherry tomatoes, halved if large
1 egg, lightly beaten
Watercress sprigs, to serve

Instructions:

In a pan over medium-high heat, heat oil. Add onion and sugar, season with salt and pepper, and cook for 4-5 minutes, stirring occasionally, until softened and caramelized. Take off the heat and mix in half of the thyme. Allow it to cool.
- Preheat your oven to a toasty 180°C. - Roll out your pastry on a lightly floured surface into a 20 x 30cm rectangle. - Use a fork to prick the pastry, leaving a 3cm border. - Spread the onion over the base, followed by the garlic slices, cheese, and tomatoes. - Brush the border with beaten egg. - Bake for 30 minutes or until the pastry is beautifully golden and puffed. - Allow it to cool slightly before enjoying.
Sprinkle watercress and the rest of the thyme, then generously drizzle with olive oil before serving.

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