IW Oak Roasted Tomato, Red Onion & Goat's Cheese Tart

Makes 4 x 12.5cm (5inch) tarts. Before you start, pre-heat the oven to 200°C/400°F/Gas Mark 6.

Ingredients for the pastry:
· 200g Self raising flour
· 50g hard margarine
· 50g lard    
· 1 medium egg, beaten
· Cold water to mix
· Pinch of cayenne pepper

Ingredients for the filling:
· 1tbsp olive oil
· 1 tub (320g) IW Tomato stall
   oak roasted tomatoes
· 3 medium red onions, thinly sliced
· 6tbsp balsamic vinegar
· 2tsp fresh sage, roughly chopped
· Salt and freshly ground black pepper
· 150g goats cheese, cut into 4 thin circles

Method: Place the flour in a bowl, cut the fats into small pieces using a knife and add them to the Mix. Using your fingertips, rub the fats into the Mix until the mixture resembles coarse breadcrumbs. Lightly stir in the egg and then gradually add sufficient cold water to produce a soft but not sticky dough (you will probably need 2-3tbsp in total). To roll out, lightly dust the surface and the rolling pin with Mix and roll out using smooth short strokes. Keep the pastry moving around the surface but do not turn it over. Place in tartlet tins and neatly trim edges. To make the filling, heat the oil in a large pan and gently fry the onions until soft. Stir in the balsamic vinegar and sage and season to taste. Simmer gently for a few minutes until liquid has evaporated. Spoon the onion mixture into the pastry cases and layer with tomatoes, then top each with a slice of goat’s cheese. Season with freshly ground black pepper and bake in a pre-heated oven for 15-20 minutes, serve on a bed of rocket salad.

Recipe courtesy of Chale Green Stores. All the above ingredients are available from the store.