Red onion & goats' cheese tart

This is really easy and totally yummy... if your hands are cold enough to make pastry, then go for it, but if you can't be bothered to get flour everywhere then jus-rol is good enough I think!

1 roll puff pastry
3 large red onions, sliced
3 tbsps good balsamic vinegar
3 tbsps extra virgin olive oil
big knob of butter
150g soft goats cheese
1 egg, beaten with a dollop of cream
Two springs of fresh rosemary (optional)

Put the vinegar, oil, butter and onions into a thick-bottomed frying pan and leave on a low heat for half an hour. Stir every so often. The onions should caramalise and look a bit sticky... don't worry if some have a tinge of black around the edges. While they are cooking, prepare the pastry...

Roll out the pastry and then score a border around the edge about an inch from each side. Then prick the rest of it with a fork and bake at 200C for 10 minutes. Take it out and act all surprised that it has swelled up like a balloon and hit the top of the oven (optional). Bash down the pastry in the middle gently with a fish slice. Brush the edges with the egg/cream mixture and then put the rest in the middle of the pastry square.

When the onions are ready put them into the centre of the tart and spread over evenly. Then break up the goats' cheese and dollop it all over. If you are using the rosemary break it up and sprinkle on top of the tart before seasoning with salt and pepper and baking in the oven at the same temperature for another 25 minutes or so.

It's great as a starter with some mild leaves and a basic dressing.

I did actually get around to making one of these over Christmas, but the photos didn't come out, so you'll have to take my word for it that it looks and tastes delicious.