Food and Drink / Lancashire Recipes / Warm Red Onion and Goats Cheese Tart

Warm Red Onion and Goats Cheese Tart

What you need (Serves 4)

4 large red onions
8 stoned and chopped black olives
4 fl oz olive oil
8 oz soft goat's cheese (cut into 8 slices)
300 g puff pastry
8 oz gooseberries
2 oz sugar
Salt and pepper

What you do

Roll out the pastry to thickness of 5mm, prick all over with a fork and cut into rectangles of about 5 inch x 2.5 inch, rest the pastry for 20 minutes on a baking sheet.

Place in a pre-heated oven and bake for 10 minutes, place another heavy baking sheet on top to keep the pastry flat, continue cooking for a further 10-12 minutes until golden and crisp.

Next thinly slice the onions, warm the oil in a thick bottomed pan and add the onions and stew (do not fry) over a low heat until all the liquid from the onions has evaporated. Add the chopped olives and season with salt and black pepper. Leave to cool.

Stew the gooseberries with the sugar until a dry puree is obtained. Liquidise with equal amounts of olive oil (i.e. 4 fl oz oil to 4 fl oz puree), strain.

Neatly arrange the stewed onions on the pastry base, topped with the goats cheese and place in a moderate oven until the goats cheese just starts to 'fall' (5-8 minutes), serve with the dressing.