Today I am hosting a guest post from the lovely Micaela who is sharing a very tasty and easy recipe.
Micaela is a lady based in Kent, she is a digital marketer by day and lifestyle blogger at lifeinlilac.co.uk by night. Micaela is passionate about learning and sharing knowledge about nutrition and can often be found in the kitchen preparing tasty meals for her and her husband.
Let’s be honest. There are busy days when cooking just seems like the last straw. You want to provide something delicious for the children, husband or housemate but you’ve had a long day and you really don’t feel like standing in a hot kitchen cooking.
We all have those days so I love finding quick and easy recipes which can produce tasty dishes without all the hassle and this goat’s cheese and caramelised onion tart is one of them. Made with luxurious soft, creamy cheese, tangy pickled onions and ready made puff pastry this recipe is a kin to a homemade pizza and is a breeze to make. So why not give it a go?
- 15g of butter
- 1 tbs of olive oil
- 20 traditional pickled onions, sliced
- 3 tbs of sugar
- 2 tbs fresh thyme leaves, plus extra for garnish
- 1 x 320g sheet ready-made puff pastry
- 1 egg, beaten
- 200g soft goat’s cheese
- Salt/pepper to taste
- Preheat the oven to 200C/180C fan/gas 6.
- In a large frying pan melt the butter over a medium heat, add the olive oil and continue to heat until the oil starts to sizzle.
- Add the sliced pickled onions to the pan and stir to coat in the oil. Add the sugar and mix with the addition of 50 ml cold water.
- Simmer the pickled onions for 6-7 minutes, this will allow the sauce to thicken and become shiny.
- Add half of the the thyme leaves, season with salt and pepper and set to the side.
- Lay your puff pastry sheet on a greased baking tray and create a 1 inch border around the pasty using a sharp knife. Make sure you don’t cut all the way through the pastry, then brush the pastry with the beaten egg.
- Transfer the onion mixture from the pan to the pastry sheet and spread it out in an even layer, making sure to keep within the border.
- Crumble the goat’s cheese and sprinkle the remaining thyme leaves over the tart.
- Add a little more pepper and salt before baking for 15-20 minutes until the pastry is golden and the cheese is lightly browned.
- The tart is best served while still warm. Garnished with extra thyme sprigs and a side salad. Why not try a knocking up a vietnamese carrot pickle as a tangy accompaniment which will cut through the creaminess of the goat’s cheese?
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