Mixed tomato, caramelised onion and goat’s cheese tart
3 large, thinly sliced
reduced-fat puff pastry
170 g, (2 sheets) just thawed
90 g, crumbled
300 g, halved
1 x 3 second spray(s)
- Heat oil in a large saucepan over medium-low heat. Add onions and cook, covered, stirring occasionally, for 10 minutes or until softened. Reduce heat to low. Add sugar and vinegar. Cover and cook, stirring occasionally, for 20 minutes or until onions have caramelised. Set aside for 15 minutes to cool.
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray an 11cm x 34cm fluted tart tin with removable base with oil. Line prepared tin with pastry. Trim edges and discard excess pastry.
- Spread onion mixture over pastry. Top with cheese and tomatoes. Bake for 20 minutes or until pastry is puffed and golden and tomatoes are soft. Sprinkle tart with basil to serve.