Melted goats cheese encased in a sweet sticky onion topping and butter puff pastry base. This individual savoury twist on the well known sweet version makes an impressive stress free starter that even a novice cook will find easy.   For that finishing touch serve with a light green salad garnish and a drizzle of balsamic glaze.

SERVES 4

INGREDIENTS

Red onion marmalade

  • 2 tablespoons olive oil
  • 50g (1 ¾ oz) butter
  • 3 medium sized red onions sliced
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 100g (3 ½ oz) mature goats cheese log cut into 4 discs
  • 2 teaspoons fresh thyme
  • 1 x 375g (13oz) Block of readymade butter puff pastry

Balsamic glaze

  • 6 tablespoons balsamic vinegar

Garnish

  • Green salad leaves to garnish

METHOD

Oven: 200°C  400°F  Gas 6 pre-heated
Fan: 180°C

To make the onion marmalade

1. Place the oil and butter in a frying pan over a medium heat. Once the butter is bubbling, add the sliced onions and fry for about 10 minutes until they begin to caramelize.

2. Stir in the vinegar, sugar, salt and pepper and continue to cook for 4-5 minutes stirring occasionally until the onions become thickened and glossy. Allow to cool.

To make the tatin

1. Divide the marmalade equally between the four petite casseroles.

2. Place a disc of goat’s cheese on top and sprinkle with the fresh thyme.

3.Roll out the puff pastry block on a floured surface to approximately ½ cm ( ¼ inch) thick and cut out four 12cm (4 ½ inch ) squares.

4. Place a square of pastry over each casserole and tuck the edges down into the dishes. This should be slightly irregular to give a rustic finish.

5. Make a steam hole in the centre of each pastry top and bake for 10 -15 minutes or until the pastry is golden brown.

6. Cool for a few minutes.

To make the balsamic glaze

Simply heat the 6 tablespoons of balsamic vinegar in a small sauce pan until reduced by half.

To serve

1. Run a round bladed knife around the top edge of each pastry top to loosen.

2. Place an individual serving plate over each dish, invert and carefully remove the dish.

3. Garnish each plate with a small handful of green salad leaves and a drizzle of the balsamic reduction.