Spring Onion Olive and Goats Cheese Tart
|Spring onions||18 Ounce, halved lengthways (3 Bunches, 500 Gram / 1 Pound 2 Ounce)|
|Olive oil||2 Tablespoon|
|Wine vinegar||2 Tablespoon (Red Or White It Doesn'T Matter)|
|Golden caster sugar||1 Tablespoon|
|Puff pastry||500 Gram (500 Gram Block)|
|Egg yolk||1 , beaten|
|Rindless goat cheese||5 Ounce, crumbled into large chunks (140 Gram)|
|Pitted black olives||1⁄4 Cup (4 tbs) (Handful Of)|
1. Bring a pan of water to the boil and throw in the onions. Simmer for 2-3 mins until wilted, then drain well. Toss the onions with the oil, thyme, vinegar and sugar, then set aside.
2. Roll out the pastry on a lightly floured surface to a rectangle roughly 20 x 30cm, then trim to neaten the edges.
3. Heat oven to 210C/190C fan/gas 7. Line a baking sheet with parchment and transfer the pastry onto it. Prick the pastry all over with a small knife, then score a 2cm border around the edge. Brush the pastry with the egg yolk, then pile the onions inside the border. Scatter over the goat's cheese and olives (can freeze at this stage if you have used fresh pastry). Bake for 25 mins until the pastry is puffed up and the cheese is golden. Leave to cool slightly and serve warm in slices.