3 large red onions
3oz (85g) brown sugar
3 teaspoons balsamic vinegar
2oz (56g) butter
3oz (85g) goat’s cheese
1 pack of ready roll shortcrust pastry (if you can be bothered, homemade pastry is easy)
Start by rolling out your pastry and use it to line an 8 inch loose-bottomed tart dish. Pierce the bottom of the tart several times with a fork and using some baking beads, blind bake for 15 minutes at 180c, 350F, or the bottom half of the top oven of the AGA. After 15 minutes, cool, and remove the beads.
Finely chop the onions and place in a frying pan with the butter, sugar and balsamic vinegar. Cook until soft and sticky (the onions should squish easily when pressed between thumb and forefinger squish easily. Once cooked, place the onions in the tart case, place slices of the goat’s cheese around the tart, and return to the oven for 10 minutes.
Remove from the oven and allow to cool. Then slice and serve. This goes down very well at shoot lunches, or as a starter for vegetarian guest at a dinner party, with a little salad.