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Balsamic onion, goats' cheese and rocket tart


Serves: 4
timePrep time: 30 mins
timeTotal time:
Balsamic onion, goats' cheese and rocket tart
Recipe photograph by Dan Jones

Balsamic onion, goats' cheese and rocket tart

Rocket scattered over at the end adds freshness, while pine nuts provide crunch in this cheesy vegetarian tart recipe

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
599Kcal
Fat
38gr
Saturates
19gr
Carbs
38gr
Sugars
11gr
Fibre
4gr
Protein
14gr
Salt
1.2gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 x 125g log vegetarian soft goats’ cheese
  • 3 tbsp crème fraîche
  • 1 x sheet (about 320g) ready-rolled puff pastry
  • 1 x 60g bag rocket
  • 2 tbsp pine nuts, toasted (optional)
For the balsamic onion chutney
  • 2 tsp olive oil
  • 2 red onions, finely sliced
  • 1 tsp thyme leaves
  • 2 tbsp balsamic vinegar
  • 1 tbsp caster sugar

Step by step

Get ahead
Make the onion chutney up to 4-5 days before and store in the fridge. Leftovers are great in sandwiches, cheese toasties or with pâté.
  1. For the balsamic onion chutney, heat the oil in a large frying pan on a low heat and gently fry the onions and thyme for 10 minutes, stirring frequently. Add 150ml water, turn up the heat slightly and sweat the onions until they are really soft and the water has evaporated, about 20-30 minutes. Stir in the balsamic and sugar, lower the heat again, and cook until sticky and caramelised, about 5-10 minutes, stirring often. Leave to cool.
  2. Heat the oven to 220°C, fan 200°C, gas 7. Mash the goats’ cheese and crème fraîche together in a bowl with a fork until smooth, and season well.
  3. Unroll the puff pastry onto a lined baking sheet and score a border 1cm in from the edge. Spread the cheese mixture within the border, then spoon 4 tbsp onion chutney over the top. Cook for 20-25 minutes in the oven until the pastry is puffed up, and the cheese is lightly golden. Leave to stand for 5 minutes, then scatter with rocket and pine nuts, if using, to serve.

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