Makes 4

• Pack ready rolled puff pastry
• 25g butter
• 25g brown sugar
• 1 tbsp balsamic vinegar
• 1-2 tbsp Cassis
• 1 red onion, finely sliced
• 200g crumbly goat’s cheese
• 1 egg yolk
• 1-2 tbsp double cream

1. Butter 4 small loose-bottomed tart tins.
2. Divide pastry into four and line the tart tins, pressing it in gently and cutting off the remaining pastry.
3. In a pan, heat the butter, add the sugar, vinegar and Cassis and stir until combined.
4. Add the onions, bring to the boil, lower the heat to lowest and simmer for 30 minutes.
5. Heat the oven to 180C.
6. In a jug, mix together the egg yolk and cream and add the goat’s cheese. Set aside.
7. Divide the onion jam between the tart tins and bake for 10 minutes.
8. Take out of the oven and divide the goats cheese between the tins, spreading it on top of the onion jam. Bake for another 10 minutes until golden.
9. Remove from the tins and carefully place on the plate.

You can make a larger quantity of the red onion jam and use it as extra at the side of your tart. (Like I did, because it’s tasty x)

You could also serve with rocket, which makes a nice garnish.