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Red onion and goat cheese squares by Nikki Legon

Red onion and goat cheese squares by Nikki Legon

Red onion and goat cheese squares recipe

Serves 6

500g block of flaky or short-crust pastryred onion tart

Large round goat cheese cut into six slices

Pine nuts to sprinkle

Thyme leaves to decorate

For the red onion marmalade:

1kg red onions, peeled

2 garlic cloves

70g butter

2 tbsp olive oil

70g golden caster sugar

½ tbsp fresh thyme leaves

½ bottle red wine

175ml sherry vinegar or red wine vinegar

100ml port

1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large heavy-based saucepan over a high heat.

2. Tip in the onions and garlic and give them a good stir so they are glossed with butter.

3. Sprinkle over the sugar, thyme leaves and some salt and pepper.

4. Give everything another really good stir and reduce the heat to low. Cook uncovered for approx 1½ hours, stirring occasionally. The onions are ready when all the juices have evaporated and they are soft and sticky.

5. Pour in the wine, vinegar and port and simmer everything, still uncovered, on a medium heat for a further hour. Stir every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It is ready when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. This red onion marmalade will keep for 3 months.

6. Heat the oven to 200°C / 400F / gas mark 6.

7. Roll out the flaky pasty and cut out six 10cm squares. Make an incision around the edge of each, about 1cm in. Prick the base and bake blind under baking parchment for 10 minutes.

8. Remove baking parchment and bake for a further 5 minutes until crisp and dry. Place the caramelised onions in the base of each tart and top with a slice of goat cheese. Sprinkle on the pine nuts and bake until the goat cheese begins to bubble and brown.

9. Decorate with thyme leaves and serve with a salad.