Cooking With Willow Creek: Onion, Olive and Goat’s Cheese Tart
Willow Creek’s award-winning range of olive oils and table olives sets the standard for quality. With the holiday season on the horizon, we wanted to create a tart that will be very entertainer’s dream dish – very easy to prepare and delivers on looks and flavour. How pretty will this look at your festive table?
Creating this Masterpiece
We’ve used Willow Creek Garlic Flavoured Extra Virgin Olive Oil for this beautiful tart, bringing a whole new level of flavour. While using fresh garlic can be quite pungent, the oil instead imparts a delicate garlicky note, giving depth and umaminess.
We’re suckers for a good olive and we love the plumpness of Willow Creek Greek Style Natural Black Olives – scattered on top, they give just the right savoury note. A hard-style goat’s cheese adds tanginess and rosemary brings freshness.
Entertain with Ease
What’s really great about this Onion, Olive & Goat’s Cheese Tart is that you can prep all of the ingredients ahead and then simply assemble and bake just before your guests arrive. Give one last drizzle of Willow Creek EVOO just as it comes out of the oven, slice and serve immediately. Your guests will devour every last bite, we guarantee!
Recipe: Onion, Olive and Goat’s Cheese Tart
Prep Time: 20 minutes
Cook Time: 30-35 minutes
1 400 g roll of frozen puff pastry, defrosted*
2 large red onions, thinly sliced into half-moons
2 large white onions, thinly sliced into half-moons
200 g firm goat’s cheese, grated*
1 jar Willow Creek Greek Style Natural Black Olives, de-pipped and halved
2 sprigs of fresh rosemary, picked
Willow Creek Garlic Flavoured Extra Virgin Olive Oil
sea salt and freshly ground pepper
1 egg, beaten
Preheat the oven to 200 ºC.
Place the defrosted puff pastry onto a nonstick baking tray and unroll. Use the back of a knife to carefully score a 3-4 mm border around the edge of the pastry.
Sprinkle half of the grated goat’s cheese onto the pastry.
Layer the onions onto the pastry in alternating colours, slightly overlapping to create a pretty pattern. Scatter the prepared olives and picked rosemary over the top and then drizzle with Willowcreek Garlic Flavoured Extra Virgin Olive Oil. Season with salt and pepper.
Use a pastry brush to brush the border of the pastry with the beaten egg mixture, then top the tart with the remaining grated cheese.
Bake the tart for 30-35 minutes until the pastry is golden brown and the onions are lightly caramelised but cooked.
Slice and serve while warm.
*Sheets of frozen puff pastry can also be used. Lay two side by side on a tray and lightly pinch to seal the two together.
*If you don’t love goat’s cheese you can try a different hard cheese like Parmesan or a hard Boerenkaas.
Tip: cut the onion as thinly as possible, if it’s too chunky it won’t cook properly. A mandolin slicer is perfect for this job.
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