Onion confit tart with melted goats' cheese and pesto
This elegant savoury tart features sweet, slow-cooked caramelized red onions on a crisp, buttery puff pastry base, topped with creamy goats' cheese and fresh basil pesto. Baked until golden and melted, it creates a wonderful harmony of sweet and tangy notes. Serve warm with toasted pine nuts scattered on top.
Ingredients
Instructions
7 steps- 1
Preheat the oven to 200C/400F/Gas 6.
- 2
For the onion confit, melt the butter in a small ovenproof frying pan over a medium heat, add the onions and cook gently for five minutes until softened.
- 3
Add the honey and cook for two minutes.
- 4
Cut out a circle of the puff pastry, the same width as the frying pan. Place the pastry over the cooked onions and prick the pastry with a fork. Place into the oven to cook for 10 minutes.
- 5
For the pesto, place the basil leaves and pine nuts into a food processor and blend together. Gradually pour in the olive oil, until the pesto reaches a pouring consistency. Season well with salt and freshly ground black pepper.
- 6
Remove the tart from the oven and transfer onto a serving plate. Place the goats' cheese on top.
- 7
To serve, pour the pesto around the tart and serve immediately.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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