Goat's cheese and red onion tart
An old classic, with "simple, done well" being the order of the day. These can be made in advance as long as you moisture-proof the pastry by brushing on melted butter and letting it set before adding the topping.
- For four people, take a 30cm x 12cm strip of pre-rolled puff pastry and score a line 1.5cm in from each of the long sides down the entire length.
- Spread Matakana Cuisine's onion and rosemary chutney over the base, staying inside the lines.
- Dot the top with 150g of Chevre De Bellay ( goat's cheese log). Bake at 210C for 10-15 minutes, or until golden.
- Cut into four and serve immediately with rocket and a drizzle of Sous Chef's raspberry balsamusse (you can also top this tart with a few bunched slices of prosciutto after it comes out of the oven for that "bit extra").