Goats Cheese, Pesto and Caramelised Red Onions Tart

Happy Easter!
There have been very few weekends about which I can actually say I’ve had an awesome time at home slouching about on the couch. It had a discouraging start with grocery shopping on Saturday morning. I miss Waitrose, Sainsbury’s, Tesco and Whole Foods – where shopping aisles are planned with logic and there are 5 different kinds of marmalade. Over here, I’m not so sure where the logic lies in Monoprix. The flour and sugar is next to the fizzy drinks, the cheese and butter are aisles away from the cream and other dairy stuff.
They don’t sell those nice sturdy bags for 20p extra to carry groceries home safely and they’ve only got the flimsy little ones which wouldn’t even pack in four loo rolls.

Ten bags of groceries and €130 poorer, stumbling and grumbling back home wasn’t much fun (and then there were those damn stairs). But we had crepes, nutella, chocolate, hot breakfasts, tarts and wine, all in the comfort of the nice big plush couch with my N&D. Life in Paris is pretty sweet.

Goats Cheese, Pesto and Caramelised Red Onions Tart

Puff pastry
6 tsps pesto
2 red onions, sliced thin
2 knobs of butter
6 slices of goats cheese
Egg wash (1 egg yolk, and a dash of cream)

1. Preheat oven to 200C.
2. In a pan, heat the knobs of butter and slowly caramelise the sliced onions (takes about 20 minutes of continuous stirring). Drain on paper and reserve.
3. Cut out six 10cm puff pastry circles. Flip them over, prick holes over them and brush some egg wash over them.
4. Layer the caramelised onions on each pastry circle, a teaspoon of pesto and a slice of goats cheese to top. Brush the baking tray with water and place the tarts on it. Bake for 20 minutes in the oven. Serve hot.

3 Responses to “Goats Cheese, Pesto and Caramelised Red Onions Tart”
  1. Melli says:

    Argghhhh…looks awesome!…you’re killing us with these pictures Resh

  2. Mel J says:

    I made these and they were delish – I have blogged about them and put them on my pinterest board. Thanks for the recipe.

    • Shmii says:

      Hi Mel J, thanks for your feedback 🙂 very happy to hear you enjoyed them. Just had a sneak through your blog – you make some pretty pages indeed.

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