caramelised onion and goat's cheese tart
 

If you have people coming round, this makes either a casual but smart veggie main or, cut into squares, a suitably fancy appetiser or canape.

serves 4-6, prep 10 mins, cook 30 mins, plus 10 mins cooling

from the shops
1x 320g ready-rolled puff pastry
300g rindless goat's cheese, crumbled

from your cupboard
2 tbsp olive oil
2 onions, thinly sliced
2 cloves of garlic, chopped
1 tbsp caster sugar
l tbsp white wine vinegar
3 eggs, lightly beaten

Heat the oven to 180C (200C non-fan). Unroll the pastry and lay it on a baking sheet. Use a sharp knife to make a 2cm border around the edge of the pastry — be careful not to cut all the way through the pastry. Prick the centre with the knife and bake for 15 mins, or until golden and risen.

Meanwhile, heat the oil in a large nonstick frying pan over a medium heat, add the onions and fry for 8 mins, or until soft and turning golden. Add the garlic, sugar, vinegar and plenty of salt and freshly ground black pepper, and cook for 2 mins, or until the onions are a deep golden colour and sticky. Remove from the heat.

Remove the pastry from the oven and use the back of a spoon to flatten the centre, then spread the onion mixture loosely over the pastry. Beat three-quarters of the goat's cheese with the eggs, then pour this over the onions. Dot with the remaining goat's cheese, then return to the oven for 15 mins, or until the egg has set and the pastry is golden and well risen.

Remove from the oven and cool for 10 mins before slicing and serving.