Roasted Onion Tart

Tesco is delighted to announce that Irish onions will be back in season and back on shelves from September for everyone to enjoy. Here's an easy recipe from Country Crest to put them to use.

Prep time: 30 minutes

Cook time: 50 minutes

Servings: 6 people

Preparation

Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper.

Slice the onions into rounds, but keep them whole and in their rounds.

Place on the baking tray, drizzle over the oil and vinegar and season with salt and pepper.

Roast for 25 minutes.
Roll out the puff pastry and use a small, sharp knife to score a border 2cm from the edges, being careful not to cut all the way through.
Mix the goats cheese with the rosemary and thyme, then spread over the inside of the pastry.
Transfer the onion rings onto the pastry, then drizzle over a bit more oil, vinegar and the honey.

Bake for another 20 minutes until the pastry is golden brown.

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Ingredients

1 large red onion

1 large white onion

Olive oil, for drizzling

Balsamic vinegar, for drizzling

Salt and black pepper

1 x sheet of frozen puff pastry, thawed

80g soft goats cheese

1 tbsp. fresh rosemary, chopped

1 tbsp. fresh thyme, chopped

2 tbsp. honey

Ingredients

1 large red onion

1 large white onion

Olive oil, for drizzling

Balsamic vinegar, for drizzling

Salt and black pepper

1 x sheet of frozen puff pastry, thawed

80g soft goats cheese

1 tbsp. fresh rosemary, chopped

1 tbsp. fresh thyme, chopped

2 tbsp. honey

Preparation

Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper.

Slice the onions into rounds, but keep them whole and in their rounds.

Place on the baking tray, drizzle over the oil and vinegar and season with salt and pepper.

Roast for 25 minutes.
Roll out the puff pastry and use a small, sharp knife to score a border 2cm from the edges, being careful not to cut all the way through.
Mix the goats cheese with the rosemary and thyme, then spread over the inside of the pastry.
Transfer the onion rings onto the pastry, then drizzle over a bit more oil, vinegar and the honey.

Bake for another 20 minutes until the pastry is golden brown.

  1.