I was bored of the usual potatoes, rice etc… so decided to make a tart to compliment the grilled rump steak I had bought, and it was such a hit with my fiancé.
It’s also so easy and affordable to make.
1 puff pastry sheet, defrosted
1 roll of Fairview chevin (soft, goats milk cheese, 100g)
2 medium brown onions, sliced
A few sprigs of thyme
A dollop of white wine (about 4Tbs)
A drizzle of balsamic vinegar (1Tbs)
1 heaped Tbs of sugar
Salt and pepper
Half cup grated Parmesan (or more… depending on your taste)
-Set oven to 180 degrees Celsius.
-Grease and line a baking tray with wax paper.
-Roll out the puff pastry to fit the baking tray and place on wax paper. Stab a few holes in the pastry with a fork and lightly score the pastry along the edge of the rectangle, but without cutting all the way through to the bottom (this let's the steam escape).
-Beat the egg and the goats-milk cheese together. It might not seem like enough, but it will be. Spread this over the puff pastry and then top with most of the parmesan, saving some for later.
-Drizzle the olive oil into a pan on medium heat and add the onions, thyme, white wine, balsamic vinegar, sugar and salt and pepper. Let this cook until onions are sticky and caramelised.
-Spread the caramelised onions evenly onto the tart. Top with the remaining Parmesan.
-Cook for 25-30 minutes until pastry is golden and the tart smells delicious.
I added a rocket, basil and watercress salad on the side, drizzled with olive oil and balsamic vinegar – it just worked so well with the tart.