Sticky onions with melted goat's cheese atop puff pastry... need we say more?!
Onion & goat’s cheese tarts
This onion & goat's cheese tarts recipe by Maple from Canada brings together a winning combo of flavours, ready in just six steps!
Brought to you by Maple from Canada
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- 225g (8oz) ready-rolled puff pastry
- 1 batch (200g (7oz)) basic sticky onions (see recipe, below)
- 2 x 100g (31/2oz) rounds of goat’s cheese, sliced
- 4 thyme sprigs
- olive oil, to drizzle
For the sticky onions (makes 600g, 3x batches)
- 50g (13/4oz) butter
- 10 medium onions, peeled
- 100ml (31/2fl oz) pure maple syrup (preferably golden colour for its delicate flavour)
To make the onions, melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 minutes until soft.
Remove the lid, add the maple syrup, then cook for 15-20 minutes until all of the liquid has evaporated and the onions have turned golden brown. Divide into three batches – you will need one batch for the tart.
Preheat the oven to 220°C/Gas Mark 7. Cut the pastry into 4 rectangles and place on a baking sheet.
Mark a border 1cm (1/2in) in from the edge of the pastry with a sharp knife.
Spoon the onions into the middle, smooth, then top with the cheese and thyme. Drizzle with oil and bake for 15-20 minutes until the cheese has melted and the pastry has risen and is golden brown.
The tarts will keep in the fridge for up to 5 days or can be frozen for 1 month.