By Laura Bakhitiarian
Insert inappropriate tart joke here. All ingredients available from your local Romeo’s
2 tablespoons olive oil
8 brown onions, sliced
2 tablespoons brown sugar
4 teaspoons red wine vinegar
Salt flakes and cracked black pepper, to season
1/2 cup kalamata olives
100g goats cheese, roughly chopped
1 teaspoon rosemary leaves
1 block of frozen puff pastry, thawed (I used Carême Pastry)
Preheat oven to 200°C.
In a large frying pan over a medium-high heat, heat the oil. Add onions and cook for 5-10 mins until they soften.
Add the salt and pepper, brown sugar, vinegar, and continue cooking for another 3 to 5 minutes. Remove from heat and allow to cool slightly.
Roll out the puff pastry to the rough size of your tart tin (I used a 35cm x 13cm tin, however this recipe in flexible so you can fit to whatever tin you have), and place in tin so the pastry covers the bottom and up the sides.
Scatter onions over the pastry, leaving a 2cm border. Then scatter with the olives and the goats cheese. Sprinkle with rosemary leaves.
Bake for 25-30 minutes or until the pastry is crisp and puffed. Serve tart warm or enjoy cold.