goat’s cheese & red onion tart with honey glazed walnuts & rocket

Ingredients :

FOR THE TART:

1 Empire Pastry Shortcrust Tart Shell, blind baked

Olive oil

Balsamic Vinegar

2 large red onions, peeled and cut into 1cm slices

100g soft goat cheese

FOR THE HONEY-GLAZED WALNUTS:

100g walnuts

20g honey

20g butter

TO SERVE:

Rocket leaves

Vinaigrette of your choice

Olive oil to drizzle

Method :

Step 1: Pre-heat oven to 180°C.

Step 2: Spread the red onion slices on a baking paper-lined tray, drizzle with olive oil and a splash of balsamic vinegar and bake for about 30-40 minutes until starting to soften and colour.

Step 3: Place the cooked red onion slices in the baked pastry case, break the goat’s cheese into pieces and scatter over the onions.

Step 4: Bake tart until goat’s cheese begins to turn brown, approx. 20-25 minutes.

Step 5: Meanwhile, combine the walnuts, honey, butter and a pinch of salt and bake for 20-25 minutes until nicely toasted. Tip onto a baking paper lined try or plate to cool.

TO SERVE:

Drizzle cooked tart with olive oil, then toss the rocket in vinaigrette and pile on top. Scatter over honey-glazed walnuts and serve.

NOTES:

Serves 4

Baking Pastry Blind:

Pre-heat oven to 180°C.

Line tart shell with baking paper and fill with baking beans (you can use dried chickpeas, kidney beans, or any other grain or legume). Scrunch the baking paper up and un-scrunch before lining the pastry shell.

Bake tart shell for 10-12 minutes.

Carefully remove paper and beans and bake for another 3-5 minutes until the pastry is cooked through - with no damp bits on the bottom.

Store cooked baking beans in an air-tight container for future use - they are no longer suitable for consumption.