Ingredients 1tbsp Schwartz thyme 375g packet of ready rolled puff pastry 1 red onion, finely sliced 100g cherry tomatoes, sliced in half 200g soft rinded goats’ cheese, divided into bite-sized pieces Equipment list Pyrex Non-Stick Oven Tray Pyrex Frying Pan 12cm Round Pastry Cutter Pastry Brush Store Cupboard - Président Unsalted Butter, 1 British Lion egg yolk
Serves 4 Preheat the oven to 180°C/ 350°F/Gas Mark 4. Take the puff pastry and using a 12cm round cutter make 4 round circles to form the base of each tart. Prick each base with a fork and place onto a Pyrex Non-Stick Oven Tray. Place a knob of butter in a Pyrex Frying Pan over a medium heat, add the sliced onion and sauté until softened, for approximately 5 minutes. Leave to cool. Assemble the tarts: leaving a slight edge (approx 1cm), evenly spoon the sautéed onion, cherry tomatoes and pieces of goats’ cheese onto each base, sprinkle with Schwartz thyme and season. Finally, glaze the tarts by brushing egg yolk around the rim. Place in the oven and cook for 15 minutes or until golden brown. Recipes from www.nationalbakingweek.co.uk