Sweet Balsamic Onion, Goat’s Cheese and Olive Tart
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6
- Category: Baking; Cheese & Dairy; Dish Type; Light meals; Lunch; Main Ingredient; Mains; Meals and Courses; Picnics; Sweet Pies, Pastries & Tarts; Sweet Pies, Pastries and Tarts
Description
Goat’s cheese surrounded by sweet balsamic onions and light puff pastry
Ingredients
Balsamic onions
2 large onions, sliced
1 Tbsp (15 ml) olive oil
3 Tbsp (45 ml) balsamic vinegar
3 Tbsp (45 ml) brown sugar
1 sprig rosemary, roughly chopped
400 g ready-rolled frozen puff pastry, thawed
3 Tbsp (45 ml) grated Parmesan
1 x 200 g packet kalamata or black olives, pitted and halved
100 g Chevin, cubed (or you can use goat’s feta or Danish feta)
½ C (125 ml) fresh cream
3 large eggs
salt and pepper to taste
Instructions
Preheat the oven to 180 ˚C in a convection oven or 200 ˚C in a conventional oven. Lightly grease a tart pan.
Place all the ingredients for the balsamic onions into a small pot and simmer for about 15 minutes until brown, soft and sticky. Keep to one side.
Line the greased tart pan with the pastry, prick a few holes on the base and sprinkle with half of the grated Parmesan. Spoon the balsamic onions onto the base and arrange the olives and goat’s cheese on top.
Whisk together the cream and eggs and season. Pour this over the onion, olive and cheese mixture. Sprinkle with the remaining Parmesan and bake for 25 minutes.
Serve with a rocket, tomato and Parmesan salad.
