Ingredients

• 25g/1oz butter
• ½ red onion
• thinly sliced
• 2 tsp clear honey
• 100g/3½oz ready-rolled puff pastry
• 75g/2½oz goats' cheese
• 50g/1¾oz pine nuts
• large handful fresh basil leaves
• 2 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the onion confit
• melt the butter in a small ovenproof frying pan over a medium heat
• add the onions and cook gently for five minutes until softened.
• Add the honey and cook for two minutes.
• Cut out a circle of the puff pastry
• the same width as the frying pan. Place the pastry over the cooked onions and prick the pastry with a fork. Place into the oven to cook for 10 minutes.
• For the pesto
• place the basil leaves and pine nuts into a food processor and blend together. Gradually pour in the olive oil
• until the pesto reaches a pouring consistency. Season well with salt and freshly ground black pepper.
• Remove the tart from the oven and transfer onto a serving plate. Place the goats' cheese on top.
• To serve
• pour the pesto around the tart and serve immediately.