Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, caramelised onion, spinach and goats cheese tart. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

A tart topped with sweet caramelized onions and creamy goat cheese is cut into cocktail-friendly pieces. Place puff pastry on baking sheet. Top tart evenly with onions and sprinkle with thyme. A classic tart with a time-saving twist.

Caramelised onion, spinach and goats cheese tart is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Caramelised onion, spinach and goats cheese tart is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have caramelised onion, spinach and goats cheese tart using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Caramelised onion, spinach and goats cheese tart:

1. Make ready 2 red onions
2. Take 1 punnet mushrooms
3. Take 1 green pepper
4. Get 1 tablespoon olive oil
5. Get 1 bag spinach
6. Make ready 2 tablespoons goats cheese
7. Prepare 2 cloves garlic
8. Prepare 2 tablespoons caramelised onion chutney
9. Prepare 1 roll of ready made puff pastry

In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Let the tarts cool slightly, and then remove them from the muffin tin and serve. The goats cheese filling is deliciously cheesy without being too much and is not too heavy either.

Instructions to make Caramelised onion, spinach and goats cheese tart:

1. Slice the onions, mushrooms and green pepper and add to a frying pan with the olive oil. Heat on a medium heat.
2. Wash the spinach and drain the excess water in a colander. Crush the garlic cloves and add to the pan. Once the onion mix has started to soften, add the washed spinach. Continue to cook for 10 mins until the spinach is wilted.
3. Meanwhile roll the pastry out onto a baking tray. Add the onion chutney and use a spoon to spread over the pastry, leaving a 1 inch gap around the edge.
4. Add the mixture from the pan to the pastry, again leaving a 1 inch gap around the edge.
5. Crumble the goats cheese on top.
6. Place the baking tray in the oven and cook for 15 minutes at 180c, or until the pastry is golden.

Let the tarts cool slightly, and then remove them from the muffin tin and serve. The goats cheese filling is deliciously cheesy without being too much and is not too heavy either. I originally thought about serving these with a simple arugula/rocket salad as Selma did with hers, but I was out I love the tartness from the goat cheese with the sweetness from the caramelized onions. The sharp and tangy goat's cheese works beautifully with the sweet caramelised onions - there's a reason this flavour combination is a classic. To serve; divide the onions between the tartlets, top with a slice of goats cheese and the remaining thyme.

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