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Ingredients
- 225 G pack of puff pastry defrosted and rolled into a 1/8th inch circle just a little larger than the TT tin
- 1 oz butter
- 2 lb red onions cut into ¾” inch slices
- 2 T sugar
- 2 oz sun dried tomatoes
- 4– 6 ozs goats cheese evenly sliced
Ingredients
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Instructions
- Melt butter in a large frying pan and add onions.
- Sprinkle over ½ the sugar and season with salt and pepper
- Pour over just enough cold water to cover the onions and slowly simmer the onions for 30 minutes until water has evaporated to leave a sticky glaze
- Oil the bottom of the TT tin and sprinkle with remaining sugar.
- Scatter over pieces of the sun-dried tomatoes. Carefully arrange the onions on top, seasoning with salt and pepper
- Arrange slices of goats cheese over the onions and cover tightly with the pastry circle, tucking in the sides
- Bake at 220 C for 20-30 minutes until pastry is crispy and golden
- Turn pastry down onto a serving dish
- Cut into wedges garnished with salad leaves