Courgette & Caramelised Red Onion Tart
Senin, 03 September 2018
Ingredients
- plain flour, for dusting
- 375g block puff pastry
- 1 egg, beaten
- 50g butter
- 3 large red onions, thinly sliced
- 2 tbsp balsamic vinegar
- 1 large courgette, cut into long ribbons with a vegetable peeler
- 100g goat's cheese
- mixed green salad, to serveIngredients
- plain flour, for dusting
- 375g block puff pastry
- 1 egg, beaten
- 50g butter
- 3 large red onions, thinly sliced
- 2 tbsp balsamic vinegar
- 1 large courgette, cut into long ribbons with a vegetable peeler
- 100g goat's cheese
- mixed green salad, to serve
Method
- Turn oven to 200C/180C fan/gas 6. On a softly floured rise, locomote the dough out to slightly small than an A4 rectangle. Move onto a baking tray, skirmish with the beaten egg and cook for 20 mins or until golden.
- Meanwhile, run the butter in a frying pan over a line emotionality. Once frothing, add the onions with a grip of flavourer. Navigator, moving regularly, for 10 mins until overstuffed. Stream in the balsamic and navigator for a further 6-8 mins until sticky and caramelised.
- Woodenware over the dough, then top with the marrow ribbons and blobs of goat's cheeseflower. Travel to the oven for 15 mins until the mallow is effervescent. Cater with salad.