A sophisticated blend of sweet, slow-cooked onions and tangy goat's cheese on a crisp, golden puff pastry. This fire-baked tart is finished with fresh thyme for a perfect vegetarian braai side.
1 puff pastry or 100 g soft goat's cheese
3 large sliced onions (caramelised slowly with sugar and balsamic vinegar beforehand)
100 g goat's cheese
thyme
1
Roll out the puff pastry onto a sheet of baking paper. Spread the cool caramelised onions evenly across the pastry, leaving a 2cm border.
2
Crumble the goat's cheese on top and scatter with thyme. Slide the tart (on its paper) onto a preheated pizza stone or flat cast-iron griddle on a kettle braai set for indirect medium heat (180∘C).
3
Bake covered for 25–30 minutes until the pastry edges are crisp and golden.
Notes
Braai on a medium to low, indirect heat
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Ingredients
1 puff pastry or 100 g soft goat's cheese
3 large sliced onions (caramelised slowly with sugar and balsamic vinegar beforehand)
100 g goat's cheese
thyme