By Chef David Robertson of The Dirty Apron
INGREDIENTS:
10 × 3 inch Puff Pastry Sheet (rolled thin)
1 Large Onion (finely sliced)
170g Soft Goat Cheese
2 tsp Olive Oil
2 Tbsp Walnuts (toasted)
12 Grape Tomatoes
Vegetable Oil
Salt & Pepper
Egg Wash (1 egg beaten)
DIRECTIONS:
1) Preheat oven to 450°F.
2) Heat vegetable oil in a small sauté pan over medium heat. Add onions and, stirring constantly, cook until golden brown and evenly caramelized. Season the onions with salt and pepper before removing from heat.
3) While the onions are caramelizing, prick the puff pastry all over with a fork, brush with egg wash and bake for 8 minutes before removing from the oven. Using a spoon, push down the centre of the puff pastry to make an indentation for the goat cheese, onion, tomatoes and walnuts. Place the filled pastries back in the oven for 2 minutes.
4) Once the tarts are finished, drizzle olive oil and serve immediately.
