A short pastry case filled with caramelised onions and topped with creamy goats’ cheese
Cook from frozen. Heat oven to 180ºC/350°F/Gas Mark 4 and bake for about 25-30 mins.
(Electric fan oven settings, all ovens vary so please check tart is piping hot before serving).
Milk, Salt, Starter, Lactic Ferments, Rennet, Penicillium), Sugar, White Wine Vinegar (Antioxidant: Sulphur Dioxide), Vegetable Oil, Balsamic
Vinegar (Concentrated Grape Must, Wine Vinegar, Antioxidant: Potassium Metabisulphite Sulphites), Thyme, Parsley, Salt, Pepper.
PASTRY: Wheat Four, Water, Vegetable Fat, Salt.