Name: Goat's cheese & onion pastries
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 8
Cuisine: French
Ingredients: 3 tbsp olive oil; 3 large onions halved and thinly sliced; 1 tsp caster sugar; 2 tbsp chopped walnut; 12 pitted Kalamata olives halved; 2 tsp chopped rosemary; 500g pack all-butter shortcrust pastry; 4 Capricorn goat's cheese halved (keep the rind on); 8 walnuts halves; generous handfuls watercress; 1 tbsp red wine vinegar; 3 tbsp walnut oil

For the onions

3 tbsp olive oil
3 large onions
halved and thinly sliced
1 tsp caster sugar
2 tbsp chopped walnut
12 pitted Kalamata olives
halved
2 tsp chopped rosemary

For the pastry & topping

500g pack all-butter shortcrust pastry
4 Capricorn goat's cheese
halved (keep the rind on)
8 walnuts
halves

For the dressed watercress

generous handfuls watercress
1 tbsp red wine vinegar
3 tbsp walnut oil

Method

step 1
For the onions, heat the oil in a non-stick pan. Add the onions, stir well, then cover and cook for 15 mins, stirring every now and then. Stir really well and add the sugar, lots of seasoning and the walnuts, olives and rosemary. Cook for 5 mins more, until soft and very golden.
step 2
Heat oven to 200C/180C fan/gas 6. Thinly roll out the pastry, then stamp out 8 fluted rounds with a 10cm cutter. Prick with a fork, then bake for 10 mins. Mix the dressing ingredients together. This can all be prepared a few days ahead.
step 3
Pile the onions onto the pastry rounds, top with goat‘s cheese and place a walnut half on top of the cheese. Bake for 10 mins until the cheese is melty. Toss the watercress with the dressing, pile onto plates and serve the pastry on top.