LYONNAISE ONION TART WITH GOAT’S CHEESE AND PICKLED CARROTS

serves 4

Pickling mix:

20 ml white wine

20 ml white wine vinegar

1/4 tsp mustard seeds

1/4 tsp sugar

2 cloves 1 sprig thyme

1/2 garlic clove, crushed

8 baby carrots, sliced lengthways

10 brown onions, finely sliced

50 g unsalted butter

20 ml water 2 pcs puff pastry sheets (about 500g)

250 g goat’s cheese

2 sprigs of thyme

150 g double cream salt and pepper, to taste

1. To prepare pickled carrots, heat all the ingredients for the pickling mix in a saucepan. Once it comes to a boil, pour it over the baby carrots. Store overnight in an airtight jar before using.

2. Place onions, butter and water into a large saucepan. Cover with a lid or foil and cook over low heat until the onions begin to soften and are translucent. Remove lid and turn the heat up to medium. Cook the onions until they are caramelised and dark brown, stirring constantly so they do not burn. This should take approximately 25 to 35 minutes.

3. Preheat the oven to 190°C. Place the puff pastry sheets in between two lined baking trays so that they remain flat and bake for five minutes until they are semi-cooked. Remove from the oven and while still warm, use a nine-centimetre round cutter to form eight round circles from the two sheets of puff pastry.

4. Return the puff pastry circles to the oven and bake until they are golden brown.

5. To assemble, lightly whip the goat’s cheese with thyme. Mix in the double cream and season to taste. Spread the mixture onto one layer of puff pastry. On another layer of pastry, spread the caramelised onion and place on top of the goat’s cheese layer. Finish with a few slices of the pickled carrots on the side. Serve.