Preheat oven to 200 c 180 c fan mark 6. Cook over a medium heat stirring frequently for 10 minutes until the onions have softened and browned slightly. You can whip some rolled puff pastry out of the freezer and make this when you need an impromptu light lunch or late supper dish. Line with parchment and baking beans and bake for 10 minutes or until the pastry starts to brown lift out the parchment and bake for another 5 minutes or until the pastry is crisp dried and cooked. Line 6 tart tins about 10cm across with pastry and prick the bases.

This is a kind of standby recipe for the christmas holiday if you ve got some goats cheese and a packet of fresh thyme stashed away in the fridge. The long slow cooking of red onions and balsamic vinegar gives a lovely sweet concentrated caramel consistency. From delia smith national treasure. Caramelised red onions are a great storecupboard. Delia s red onion and goats cheese tart recipe.

Spoon the onions into the middle smooth then top with the cheese and thyme. Scatter the diced goat s cheese over the onion then bake the tart in the oven for about 30 minutes until the edges of the pastry are golden brown. Return to the oven for 7 8 minutes or until the top is bubbling and tinged with brown. Cut the pastry into 4 rectangles and place on a baking sheet. Serve them as a special first course with some balsamic dressed salad leaves or 2 tarts.

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Spread the caramelised onion evenly over the pastry. Season if you want to then add the garlic and thyme leaves and cook for a further 3 mins. Heat the oven to 220 c fan 200 c gas 7. Roll out pastry on a flour dusted work surface to the thickness of a 1 coin. Mark a border 1cm in from the edge of the pastry with a sharp knife.

Use to line a 20 5cm 8in diameter 2 5cm 1in deep fluted quiche tin. Drizzle with oil and bake for 15 20 mins until the cheese has melted and the pastry has risen and is golden brown. Mash the goats cheese and crème fraîche together in a bowl with a fork until smooth and season well. Tip into the pastry case along with the goat s cheese and spread out evenly. Heat the oven to 200c fan 180c gas 6.

Divide the red onion jam among the tartlets and spoon the goats cheese mixture on top. Serve them as a special first course with some balsamic dressed salad leaves or 2 tarts per person make a brilliant light lunch. These are then spooned into crisp cheese pastry cases and topped with melted goats cheese and sage. Unroll the puff pastry onto a lined baking sheet and score a border 1cm in from the edge. The long slow cooking of red onions and balsamic vinegar gives a lovely sweet concentrated caramel consistency.

Heat the butter and oil in a large frying pan add the onions and potato and cook over a very gentle heat for 10 15 mins turning occasionally until golden and tender. Heat the butter and oil in a large frying pan add the onions and potato and cook over a very gentle heat for 10 15 mins turning occasionally until golden and tender. Divide the red onion jam among the tartlets and spoon the goats cheese mixture on top. Use to line a 20 5cm 8in diameter 2 5cm 1in deep fluted quiche tin. Spread the caramelised onion evenly over the pastry.

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The long slow cooking of red onions and balsamic vinegar gives a lovely sweet concentrated caramel consistency. Spoon the onions into the middle smooth then top with the cheese and thyme. This is a kind of standby recipe for the christmas holiday if you ve got some goats cheese and a packet of fresh thyme stashed away in the fridge. Preheat oven to 200 c 180 c fan mark 6.