If I say so myself the pepper, onion and goats cheese tart was a thrown together marvel. I will admit that I attempted to make Delia's Flaky Pastry but messed it up by using bread flour. (It's not the same as plain flour which I knew but did it anyway.)
Ingredients
Two peppers - I went for one red and one yellow
4 onions - I used white but red onions would also work
Teaspoon of sugar
125g Goats cheese
Puff pastry - ready made due to to flaky pastry disaster!
Salt and pepper
Method
1. Chop the peppers into long strips and put in the oven on a high heat with a drizzle of oil and balsamic. Cook till soft and put aside to cool.
2. Caramelise the onions. Peel and roughly slice the onions and place in a nonstick saucepan on a low heat with a drizzle of oil. Put a lid on the saucepan and keep an eye on them from time to time giving it all a bit of a stir. When the onions are very soft and brown indeed, practically mush, add a teaspoon of sugar and stir gently till it is dissolved. Leave to cool.
Top Tip: Do these two stages the night before while cooking dinner.
3. Preheat the oven to 200C. Take your sheet of pastry and decide what shape you want the tart to be. I wanted a round one so used a loose bottomed flan tin as a cutter. Grease the tin or tray you are going to cook it in and put the pastry in.
4. Spread the onions onto the pastry then put the peppers on top, sprinkle the goats cheese all over with a bit of seasoning. When adding the topping leave a 1.5cm ring of pastry at edges which can be brushed with egg to give a finished look.
5. Put in the oven for 15-20 minutes till golden brown.
I left the tart in the flan tin to keep it all together in transit. Served with plenty of sun and lemonade it would be hard to be more summery.
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