Tart & Pie

Little Tarts with Big Goats Cheese Hearts

Name: Little Tarts with Big Goats Cheese Hearts
Cook time: 45 min
Ingredients: 30 mls of olive oil; 2 red onions; 1 jar of Sheridans onion marmalade; 2 cloves of smashed garlic; 2 leaves of sage; 2 stalks thyme; 3 Ortiz anchovies; 4 chonky slices of St Maure (or St Tola ash or any flavourful, creamy goat’s cheese); 1 sheet of just roll pastry; 1 egg ( for egg wash )

Cook: 45 mins
Difficulty: Medium
Method: Oven

Ingredients

30 mls of olive oil
2 red onions
1 jar of Sheridans onion marmalade
2 cloves of smashed garlic
2 leaves of sage
2 stalks thyme
3 Ortiz anchovies
4 chonky slices of St Maure (or St Tola ash or any flavourful, creamy goat’s cheese)
1 sheet of just roll pastry
1 egg ( for egg wash )

Method

Sauté your two chopped red onions in the pan with the smashed garlic, thyme and sage. Cook them down until the onions are a wee bit sticky over a medium heat. Add a little bit of pepper and salt and mix in half a jar of Sheridans onion marmalade. Set aside to cool.
Grab your sheet of puff pastry and slice it in 2 . Pour your onion marmalade mixture into the middle and spread it out ( leave about 3 cm around the edges). Pinch the edges together to gather it up.
Plop your sliced goats cheese on top. Chiffonade your anchovies (a fancy term for cut into strips) and sprinkle them on top however you see fit. Brush your pastry with egg wash
Bake in the oven for aprox 30 mins at 180 degrees.

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