Delicious as a starter or light lunch

Serves 4 Preparation time: 45 minutes

To make the pastry rub the butter into the flour till it resembles fine breadcrumbs. Add the egg and mix to a paste. Allow to rest in the refrigerator then line the four tart tins. You will have more pastry than you need but it freezes very well.

Slice the onions and fry them in the olive oil until they begin to brown. Season them with the salt and pepper and add the vinegar and sugar. Cover the pan and cook until the onions are really soft. Remove the lid, increase the heat and cook until the liquid has evaporated. Allow the onions to cool and mix in the egg and the cream. Spoon the mixture into the tarts and bake at 180 C / gas mark 4 for 15 – 20 minutes.

Take the tarts out of the tins and place them on to a baking tray. Cut the cheese into 4 circles and place one on each tart. Turn the oven up to 200 C / gas mark 6 and return the tarts to the oven for ten minutes after which the tarts will be hot and crisp and the cheese melting and soft. Serve immediately onto dressed salad leaves.

Equipment required:
4 individual tart tins

Short pastry:
250g / 9 oz plain flour
150g / 5 oz butter
1 egg / 1 egg yolk

2 large onions
1 tablespoon olive oil
Salt / black pepper
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1egg
2 tablespoons cream
225g / 8 oz goat’s cheese (available from Chilley farm shop)

To serve:
Salad leaves and dressing