Balsamic Onion and Goat's Cheese Tart from May Simpkin

If you’re looking to serve a slightly “fancy” lunch but don’t want to make anything complicated, you’ll love this vegetarian onion and goat’s cheese tart!

The French do tarts well but this combination of robust onions, slowly cooked with balsamic vinegar until they are naturally sweet with the slightly salty, creamy goat cheese on a shortcrust pastry bed is one of my favourites. A simple onion and goat’s cheese tart is always a crowd pleaser and can easily be prepared ahead until you’re ready to bake it.

Remember, load up the onions for an even richer tart and of course, more powerful anti-inflammatory benefits. Onions “count” as a vegetable!

Bon appétit!

To make this Onion and Goat’s Cheese Tart, you’ll need:

  • 1 pack readymade (ready rolled) shortcrust pastry
  • 8-10 medium onions, sliced
  • Olive oil; for frying and drizzling
  • 3-4 tbsp balsamic vinegar
  • 6-8 fresh thyme sprigs
  • 1 pack firm goat’s cheese; thickly sliced
  • Salt & pepper

 

Heat olive oil in a large frying pan and add onions to high heat initially, tossing continuously until they are translucent. Reduce the heat and then add 3 tablespoons of balsamic vinegar and salt. Stir well to combine then cover and continue cook over a low heat for approximately 20 mins, stirring regularly. Adjust the seasoning, possibly adding a tablespoon of vinegar and salt and pepper.

Set aside and allow to cool.

[TIP: You can make this ahead and store in the fridge until you’re ready to make the tart.]

 

Preheat the oven to 200 ° C.

Lay out the ready-made pastry onto a baking tray, retaining the greaseproof paper as a base for your pastry.

Now lay out the onion mixture in the centre of the pastry, leaving a section of around 1-2cm around the edge.

Arrange the goat’s cheese and thyme sprigs on top.

Drizzle with olive oil and bake for approximately 15-20mins, until the pasty around the edge is golden and the goat’s cheese lightly browned.

This is best served slightly warm rather than straight out of the oven, with a delicious mixed salad drizzled with a French Dijon Mustard Vinaigrette to accompany it.

 

 

TIP

If you’re making this ahead, you can prepare it so it’s ready to go into the oven or you can go ahead and bake it and reheat it in the oven for 10mins when you’re ready to serve.