For this recipe you'll need;
- Plain flour for dusting
- All butter puff pastry
- Olive oil
- 2 red onions (or more, depending on how much you like them) sliced thinly
- 2 crushed garlic cloves
- Fresh thyme
- Parmigiano cheese (grated)
- Goats cheese
- Medium sized ripe tomatoes, sliced thinly
- 1/2 tea spoon caster sugar (can do without)
First thing to do is to dust a clean work surface with some flour and roll out the puff pastry. Roll it out to fit on a baking try, pierce the middle with a fork and leave for about 30mins to chill.
While the pastry is being chilled, heat about 2 table spoons of olive oil in a frying pan on a low heat and add the onions, crushed garlic and the leaves of about 2 sprigs of thyme. Season with salt and pepper to taste and leave the onions to cook over a low heat for about 15mins until they are soft.
Next step is to pre-heat the over on full and leave the pastry to cook for 5-10mins until it rises and starts to colour. Take the pastry out of the oven and flatten the middle with your fingers or a fork.
Sprinkle the parmigiano cheese evenly over the base of the pastry, then spread the softened onions as evenly as possible over the parmigiano cheese layer. On top of the layer of onions, crumble as much of the goats cheese as you'd like on top of the onions and add some basil leaves for flavour. Following step is to arrange the tomatoes in rows or however you like them. Season with some salt and pepper, sprinkle the caster sugar and add some more thyme leaves on top with a little drizzle of olive oil.
Turn the oven down a little and add the tart to cook for about 25-30mins, until the pastry is browned and the tomatoes have softened. You can drizzle some more olive oil over the top and add some more basil if you'd like!
You can cut this up like you would cut up and divide a pizza and serve! This can be served with a side of green salad.