About this recipe:I made these tarts as we had similar ones as a starter at our wedding and everyone loved the combination of flavours. I have added onions in my recipe although they could be done without. Serve hot with rocket and a large glass of dry white wine. They can be reheated easily.
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat the oven to 200 C / Gas 6.
Heat a little oil in a pan and add the onions and garlic. Cook for 10 minutes till the onions soften. Then add the thyme and wine. Season and continue cooking a further 10 minutes.
In the meantime cut 2 (15cm) circles out of each sheet of the pastry. I used a saucer to cut round. Place pastry on a baking tray lined with baking paper. Score a border approx 5mm around the edge. Poke the pastry a few times with a fork.
Share the onion mixture out and spread thinly over the 4 pastry cases staying inside the border. Then add the goats cheese and sun dried tomatoes. Season and top with shredded basil leaves.
Bake until puffed and golden, about 20 minutes.
I use ready made pastry simply as it's the ideal size and thickness. I also use the leftover 'triangle' pastry by filling with jam and squeezing the edges to make a parcel. Brush with egg and sprinkle with demerara sugar. Lovely.