Ingredients

• 50g/1¾oz butter
• softened
• 40g/1½oz sugar
• 2 medium-to-large onions
• ready-rolled puff pastry (1-2 sheets)
• 150ml/5¼fl oz balsamic vinegar
• 8 thin slices of goats' cheese

Directions

• Preheat the oven to 180 C/350 F/Gas 4.
• Peel the onions and slice into 2.5cm (1in) slices. Gently fry in a little butter over a medium-to-high heat until the onions begin to colour - approximately 3-5 minutes. Leave to cool.
• Wipe the remaining butter around the base of a clean
• small
• ovenproof frying pan and sprinkle the sugar over the butter. Place the cold
• cooked onions on top of the sugar and butter in the pan.
• Cut a disc of puff pastry 2cm (¾in) larger in diameter than the pan containing the onions
• butter and sugar.
• Lay the pastry on top of the onions. The pastry should go up the side of the pan a little way
• or over the edges to seal (this will depend on the height of your pan).
• Transfer the pan to the fridge and chill for one hour.
• Meanwhile
• in a separate pan
• reduce the balsamic vinegar over a medium-high heat to make a glaze.
• Remove the uncooked tart from the fridge and cook in the oven for 10-15 minutes until the pastry is cooked and golden.
• To turn out the tart
• carefully place a plate over the pan and quickly turn the pan over (you may need to run a knife around the edge). The tart should be onion-side up
• so the pastry has become the base.
• Place the slices of goats' cheese on top of the tart
• and drizzle with the balsamic glaze.