FOOD PORN #06: Tomato, caramelised shallot and goat's cheese tart.

Hello lovely Steemies!

I've managed to hide myself in the kitchen this afternoon in order to bring you my next recipe- Tomato, caramelised shallot and goat's cheese tart.

This is an easy recipe which only uses a few ingredients and not much preparation or cooking time...can't ask for much more than that! It's a delicious vegetarian tart which would be ideal for a lunch party or as a pretty starter. Although I would normally serve this warm out of the oven, the tart is just as tasty served cold and makes a great picnic treat.
I love caramelised shallots and their softness works wonderfully with the crispness of the pastry, the bite of the tomatoes, and the crumbliness of the goat's cheese. Feel free to go wild with your chosen toppings though! Pretty much anything will work...blue cheese, ricotta, camembert, mozzarella...all would be delicious! One word of warning though- if you're using mozzarella, squeeze it out first because its liquid tends to ooze out during cooking and can make the pastry go soggy.

So here's what you'll need:

1 sheet of puff pastry
300g shallots
300g cherry tomatoes
125g goat's cheese
2tbsp brown sugar (either light or dark)
2tbsp balsamic vinegar
A glug of olive oil.

1. Slice the shallots lengthways.

2. Put them into a saucepan along with the oil, vinegar and sugar, and pop it on to a medium heat for 10-15 minutes until the shallots are sweet and sticky.

3. Meanwhile, chop the tomatoes in half.
4. Lay out your puff pastry on to a flat surface and cut out a 25-30cm rectangle, and place on to a flat baking sheet- no need for precision here- whatever shape and size fits your baking sheet!

5. Mark a 2cm border around the edge of the pastry with a sharp knife. You can score a pattern in the border too, if you like!
6. Once the shallots are cooked, leave them to cool before spreading them on to the pastry.
7. Place the tomatoes on top of the shallots, followed by the goat's cheese.