- Olive oil – 2tbsp. + extra
- Red onion (finely sliced) – 3
- Salt – to season
- Brown sugar – 2tbsp.
- Balsamic vinegar – 2tbsp.
- Puff pastry – 2 sheets
- Gotzinger Spanish Chorizo (1cm slices) – 2 sausages
- Goats cheese – 80g
- Cracked black pepper – to season
- Fresh oregano (picked) – 1tsp.
- Set the oven to 180°c.
- In a large pot, heat 2 tbsp. of olive oil, then add the sliced onion and season with salt. Cook on a very low and gentle heat for about 40 minutes until the onions are soft and translucent. Stir regularly to avoid the onions catching on the pot.
- Add the brown sugar and balsamic vinegar then stir and allow to caramelize for a further 10 minutes.
- Spread the onions out onto a clean tray and allow them to cool to room temperature before placing straight onto the pastry.
- Ensure you remove the plastic sheets from your pastry. Thaw out the pastry so it is soft enough to mould.
- As this tart is a rectangular shape, you will need to overlap two pieces by about 2cm and press the center seem together. Trim off any extra pastry that hangs over the edge of the tray.
- Score a 1inch border into the pastry and dock the inside rectangle of the pastry with a fork.
- Pre-bake the pastry for 10 minutes, then remove from the oven and fill the inside of the border with the onion, chorizos neatly placed, then top with crumble the goats cheese. Sprinkle oregano leaves then drizzle lightly with olive oil and season with cracked black pepper.
- Press the border of the tart with a fork to create a crinkle like print into the pastry.
- Put the tart in the oven and cook for 20 – 30 minutes until golden.