Goat Cheese and Onion Tart

Serves 6. Tart base pastry (ready made short crust) 200g soft young goat cheese 2 Tbsp extra virgin olive oil Salt and pepper Place the tomatoes and capsicum (skin side up) onto a baking tray, sprinkle the tomatoes with a tsp sugar and a little salt. Drizzle both the capsicum and tomatoes with some oil and put into the oven until the tomatoes are roasted and the capsicum skin has blackened. Place the capsicum pieces in a plastic bag until they are cool. Peel the skin off. Saute the onions in some olive oil with 1 Tbsp sugar until it forms a marmalade consistency. Place the pastry into a flan or pie dish. Cover with some grease proof paper, add some dried beans and blind bake in oven at 190C for 10 minutes. Remove beans and baking paper. Make sauce from the capsicum by mashing the flesh with a little olive oil, seasoning to taste, then straining. Spread caramelised onion on bottom of pastry case, and top with dollops of goat cheese. Bake in oven at 190C or grill for a couple of minutes to warm cheese. To serve, place the tomato pieces on top of slices of tart and garnish with a mixture of lettuce leaves and drizzle with the capsicum sauce and an optional accompaniment of olive quenelle (see below). Olive Quenelle 2 Tbsp black olives, pitted 2 tsp finely chopped shallots 2 tsp finely chopped garlic Blend together and mould into an egg shape with two teaspoons.