Goats cheese & tomato tart
- 500g pack ready-to-roll puff pastry
- Flour, for rolling out
- 1 red onion, chopped
- 1 tbsp olive oil
- 15g butter
- 2 tsp chopped thyme leaves, plus a few leaves to garnish
- 2 tsp balsamic vinegar
- 220g Extra Special Tomkin Tomatoes, halved
- 100g pack Chosen by you Goats Cheese, chopped
Pre-heat the oven to 220C/200C Fan/Gas 7.
Roll the pastry out to the thickness of a pound coin then cut out 4 rounds using a saucer as a guide.
Put on a baking tray. Using the point of a knife, mark a rim around the edge of each tart (take care not to cut right through). Chill for at least 30 minutes.
Heat the oil and butter then cook the onion until soft. Add the thyme and vinegar, and simmer until evaporated. Leave to cool.
Divide the onion between the pastry cases, spreading it inside the marked rims. Top with the tomatoes, cut-side up, and cheese pieces.
Bake for 15 minutes or until the pastry is golden and the tomatoes are softened. Garnish with thyme leaves.