Goat Cheese Onion Tart & Salad

• Puff Pastry(320 g)
• Onion(3)
• Butter(1 tbsp)
• Olive oil(2 tbsp)
• Brown sugar(1 tsp)
• Balsamic Glaze(1 tbsp)
• Goat Cheese(180 g)
• Eggs(2)
• Cream(80 ml)
• Thyme(1 tsp)
• Salt(1¼ tsp)
• Black pepper(¾ tsp)
• Arugula(80 g)
• Lemon(1)

Method

1. 1

   Heat the oven to 220°C. Thinly slice {Onion}. Unroll or lightly roll {Puff Pastry} to fit a tart tin or small baking tray. Crumble {Goat Cheese}.

   ~10 min

2. 2

   Melt {Butter} with {Olive oil} in a frying pan over medium heat. Add {Onion}, {Brown sugar}, {Salt}, and {Black pepper}. Cook, stirring often, until the onions are soft and golden. Stir in {Balsamic vinegar} and {Thyme} for the last minute.

   ~12 min

3. 3

   Press {Puff Pastry} into the tin, leaving a slight border. Whisk {Eggs} with {Cream}, then fold in most of the {Goat Cheese}. Spread the onions over the pastry and pour over the goat cheese mixture. Scatter the remaining {Goat Cheese} on top.

   ~5 min

4. 4

   Bake until the pastry is puffed and golden and the filling is just set with bronzed edges, 25 minutes.

   ~25 min

5. 5

   Toss {Arugula} with the juice of {Lemon}, {Olive oil}, {Salt}, and {Black pepper}. Slice the tart and serve with the salad alongside.

   ~3 min