Goat's Cheese, Fig & Caramelised Onion Tart
Serves 2 | with Rocket and Balsamic Glaze
Goat's cheese, figs and walnuts are a match made in heaven. Add caramelised onions, layer it all on flaky puff pastry and you have a lunch to remember!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Onion
2 unit(s)
Figs
150 grams
Creme Fraiche
(Contains: Milk)
75 grams
Goat's Cheese
(Contains: Milk)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge to allow it to come up to room temperature.
b) Meanwhile, halve, peel and thinly slice the onions.
c) Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray. Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
d) When the oven is hot, bake the pastry on the top shelf until starting to colour and puff up, 10-12 mins.
a) While the pastry is in the oven, heat a drizzle of oil in a large frying pan on medium heat.
b) Once hot, add the onions, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
c) In the meantime, thinly slice the figs.
d) Once the onions are caramelised, remove from the heat and add the creme fraiche. Mix to combine.
e) Once the pastry has baked, remove it from the oven. Push down the centre of the pastry with the back of a spoon.
a) Use the spoon to gently spread the creamy caramelised onions over the base of the tart, then top with the sliced figs.
b) Crumble over the goat's cheese, then return the tart to the top shelf of your oven and bake until golden brown, 7-10 mins.
c) In the meantime, combine in a small bowl the olive oil (see pantry amount) and rocket. Season with salt and pepper and toss to coat.
d) Once baked, transfer the tart to a serving platter. Top with the dressed rocket and drizzle over the balsamic glaze to finish.
Enjoy!
