Goats’ Cheese & Tomato Tarts

Whether your favourite is a cherry, plum, beef or vine, tomatoes are super versatile and shouldn’t just be used for salads! Why not try…

Goats’ cheese and tomato tarts

Preheat your oven to 220c/Gas 7 and roll out some “ready to roll” puff pastry.  Make sure that you roll it out to about the thickness of a pound coin, then cut out 4 rounds using a saucer or small plate as a guide.  Pop onto a baking tray and mark a rim around the edge of each tart with a knife, then chill for at least 30mins.

Cook 1 chopped, red onion in oil and butter until soft, then add 2tbsp of chopped thyme and 2tsp of balsamic vinegar.  Simmer until evaporated and then leave to cool.  Divide the onion between the pastry cases, spreading it inside the marked rims.  Top with halved tomatoes and chopped goats’ cheese.

Bake for about 15mins, or until the pastry is golden, and enjoy with a mixed leaf salad for a scrummy lunch.

 

 

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