Impressive to look at and wonderfully flavoured, these tarts are suitable for the most formal dinner party or a most informal supper. If at all possible use organic goats cheese, the flavour seems to be better than cheeses which aren't organic. Serve with either a green salad or steamed baby vegetables. The quantities shown serve 4.

Ingredients

• 500g Puff pastry
• 3 tbsp Rosemary infused olive oil
• 3 Red onions, chopped
• 2 Brown onions, chopped
• 1 Clove garlic, finely chopped
• 2 tbsp Balsamic vinegar
• 2 tbsp Sugar
• 1 tbsp Fresh chopped thyme
• 25g Pine nuts
• 100g Goats cheese

Method

1. Roll out the pastry and divide into 4. Score a 1cm border around each pastry and place onto a greased baking tray. Cool until required.
2. Gently fry the onions in the olive oil for 30 minutes, stirring occasionally.
3. Add the garlic, thyme, vinegar and sugar to the onions, as well as 100ml of water. Cook gently until the water evaporates, giving the onions time to caramelise.
4. Stir the pine nuts into the onion mixture.
5. Divide the onion mixture between the four pastry bases, ensuring that no mixture goes over the scored border – this would prevent the edge of the tart from rising.
6. Scatter the goats cheese evenly over the top of the four tarts.
7. Brush the edge of the pastry with a little milk and bake the tarts in an oven at 200 degrees C for 20 – 25 minutes, or until the pastry and cheese are golden brown.