Onion, Olive and Goat’s Cheese Tart
Say hello to your new favourite summer tart. So easy and so delicious, this one is an entertainers dream.
- Serves: 6-8 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 35 mins
1 400 g roll of frozen puff pastry, defrosted*
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 olives and 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 just begin to caramelise.
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.