Caramelised Onion, Mango & Ginger & Goat’s Cheese Tart
Serves: 4
Prep time: 10 minutes
Cooking time: 50 minutes
Ingredients
1 sheet of ready rolled puff pastry
30g unsalted butter
2 large white onions, thinly sliced
2 tsp fresh thyme leaves
3 tbsp Geeta’s Mango & Ginger Chutney
1 egg, beaten (for egg wash)
100g goat’s cheese log
2 tsp fresh thyme leaves
Salt and pepper, to taste
Methods
Preheat your oven to 200°c.
Unroll the pastry and place a plate on top of it. A 24cm diameter plate is ideal. Cut around the plate to form a pastry disk. Put the disk on a baking sheet lined with parchment paper and put the pastry in the fridge.
Heat the butter in a frying pan over a low heat. Add the onions, 1 tsp thyme, and a pinch of salt. Cook slowly, stirring occasionally, until pale golden brown, about 25-30 minutes. You may need to add a little water as you go. Set aside to cool.
Spread the chutney over the pastry base, avoiding the rim. You can save the chunks of mango to put on top of the tart, if you wish.
Evenly distribute the caramelised onions over the chutney layer.
Brush the border with beaten egg for a golden crust.
Slice the goat’s cheese and put the slices on top of the onion layer. Add thyme leaves, reserved mango chunks, salt and pepper and a drizzle of olive oil.
Bake for 20 minutes, or until the pastry is golden and puffed.
Serve warm or at room temperature with a bitter leaf salad.
Credit: www.geetasfoods.com