Cheesy Goat’s Cheese Tarts
40 minutes bake time
Cheesy decadence with flavourful caramelized onions. Best served warm!
- 1 x 320 g pack Jus-Rol, Ready rolled shortcrust pastry
- 1-2 tblsp olive oil
- 1 large red onion, thinly sliced
- 1 x 280g jar good quality caramelised onion chutney
- 150g goat’s cheese, sliced
- Preheat the oven to 200C/180C (fan)/Gas 6
- Unroll the pastry sheet and line a shallow baking tin, approximately 20cm by 30cm (if using a rectangular tin).
- Line the pastry with foil or greaseproof paper, fill with baking beans and bake for 20 minutes. Remove the paper and beans and return to the oven for 10 minutes, or until the pastry is lightly golden and cooked.
- Heat the olive oil in a sauté pan, add the onions and cook over a medium heat for 8-10 minutes, stirring occasionally.
- Spread the onion marmalade over the bottom of the pastry case, scatter over the onion and arrange the goat’s cheese on top.
- Return to the oven for 8-10 minutes, until the cheese has melted.
- Serve warm cut into squares.
- Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
- This tart is delicious served warm or cold.
- Why not serve with a fresh salad of sliced tomatoes, rocket, finely sliced fennel and a light dressing!