Caramelised Onion, Goat Cheese & Olive Tart with Almonds & Rocket | Serves 2
Within this perfectly sealed package, you'll find yourself drooling over the unbeatable flavours found hidden in this tart. Caramelised onion, marinated goat cheese and olives are just some of the stars of tonight's show and with a sprinkling of almonds and rocket leaves for colour and crunch, you'll definitely be coming back for seconds (and thirds!).
Prep: 35 mins
Cook: 35 mins
Servings: 2
Ingredients
2 servings
- olive oil
- 2 red onions
- 2 packets kalamata olives
- 2 packets roasted almonds
- 2 balsamic vinegars
- 0.5 brown sugars
- 30 gr butter
- 0.5 packets filo pastry
- 1 milk
- 1 packet marinated goat cheese
- 1 bag rocket leaves
Instructions
- • Preheat oven to 240°C/220°C fan forced.
• Thinly slice red onion.
• Roughly chop kalamata olives and roasted almonds. - • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion, stirring regularly, until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, the brown sugar, the butter and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.
• Stir in olives until combined. - • Place filo pastry (see ingredients) flat on a lined oven tray. Place topping in a single layer in centre of the pastry, leaving a 4cm border around edge.
• Crumble over marinated goat cheese. Season with pepper.
• Carefully fold pastry edges over the topping, leaving the centre exposed. Brush edges of pastry with the milk. Bake until golden, 12-15 minutes. - • Top tart with chopped almonds and rocket leaves. Drizzle over olive oil. Slice tart.
• Transfer caramelised onion, goat cheese and olive tart to a serving platter. Enjoy!