A sheet of cooked puff pastry with a layer of red onion and nine rounds of goats' cheese and some fresh thyme and oil drizzled over the top

Red Onion and Goats' Cheese Tart

15 minutes - 20 minutes

Serves 4

Vegetarian

This recipe is from Delia's Complete Christmas Magazine

This is a kind of standby recipe if you’ve got some goats’ cheese and a packet of fresh thyme stashed away in the fridge.

You can whip some rolled puff pastry out of the freezer and make this when you need an impromptu light lunch or late supper dish. Caramelised red onions are a great storecupboard standby, too – thanks to English Provender for a great cheats’ ingredient.

The Delia Online Cookery School: There are more recipes for quiches and tarts in our video, just click here to play.

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About Red Onion and Goats' Cheese Tart

Asked by: Deb55

Could you eat the Red Onion and Goatss Cheese Tart cold?

Answered by Lindsey: Hello, It’s better hot or warm but can be eaten at room temperature. Kind regards Lindsey

Method

Just unroll the pastry on to a flat surface and then trim it to make a 9-in (23-cm) square and place the pastry square on a lightly greased baking sheet.

Now what you need to do is take a sharp knife and score the pastry without cutting right through, so you have a cut 1 in (2.5 cm) from the edge all the way round. Next, take a large fork, prick the pastry all over inside the scored square and brush the whole lot with the beaten egg. Then pop it into the oven on a high shelf for 20 minutes until it has risen and become golden.

Meanwhile, drain the onions and reserve the juice. Mix the chopped thyme and red wine vinegar into the onions and season them with salt and freshly milled black pepper.

After that, take the sharp knife again and dip it into boiling hot water before slicing the cheese into 12 rounds – cut it in half first, then cut 6 rounds from each half. When the pastry is ready, remove it from the oven and use the back of a fork to press the inner pastry base back down. Now spread the onions all over, followed by the slices of cheese and place a small sprig of fresh thyme on each slice.

Finally, mix 1 tablespoon of the reserved onion juice with the tablespoon of olive oil and sprinkle this all over everything before placing the tart back in the oven for a further 15–20 minutes.

Note: This is great for vegetarians.