Caramelised Onion, Goat's Cheese & Fig Tart
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Caramelised Onion, Goat's Cheese & Fig Tart

Caramelised Onion, Goat's Cheese & Fig Tart

with Rocket and Walnuts | Serves 2

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!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

2 unit(s)


2 unit(s)


150 grams

Creme Fraiche

(Contains Milk)

75 grams

Goat's Cheese

(Contains Milk)

40 grams

Wild Rocket

40 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)5010 kJ
Energy (kcal)1198 kcal
Fat87.9 g
of which saturates43.8 g
Carbohydrate84.7 g
of which sugars24.1 g
Protein21.9 g
Salt1.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan


Start the Tart

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.

Prep the Toppings

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 onion, 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.

The Finishing Touches

a) Once the pastry has baked, remove it from the oven. Push down the centre of the pastry with the back of a spoon. 

b) Use the spoon to gently spread the caramelised onions over the base of the tart, then top with the sliced figs. 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 a small bowl, combine the olive oil for the dressing (see pantry amount) and the rocket. Season with salt and pepper and toss to coat.

d) Once baked, divide the tart between your serving plates, then top the tart with the dressed rocket and walnut pieces to finish.


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