with caramelised onion

               Ingredients:  Serves 4 persons              

• Rough puff pastry
• Flour, for dusting
• 25g unsalted butter
• 6 large onions, peeled and thinly sliced
• 1 tbsp balsamic vinegar
• 150g goat’s cheese, preferably a thin log
• 75g rocket
• Squeeze of lemon juice
• Drizzle of olive oil
• Sea salt and freshly ground black pepper

           Rough puff pastry Ingredients makes 225g pastry

Cold water225g flour
Salt
170g cold unsalted butter, cut into 1-2cm cubes
1 teaspoon lemon juice

           Method

1. Sieve the flour and salt into a mixing bowl. Mix the diced butter into the flour and add the lemon juice with enough cold water (about 150ml) to bind the flour into a rough dough. Turn out on to a floured surface and lightly shape into a rectangle. Do not knead.
2. Roll out the dough into a rectangle about 3 times as long as it is wide. Fold up one third and then fold the other third over it so you are left with a triple-layered block of dough. With a rolling pin, lightly press down on each edge so the pastry is sealed. Give the dough a half-turn clockwise.
3. Using short, sharp strokes, roll out the dough so that it returns to its previous length. Then re-fold it as described above and wrap in greaseproof paper. Chill for 30 minutes and repeat the exercise - turning, rolling and folding twice every 30 minutes until you can no longer see large flecks of butter in the dough.
4. Roll and cut out 4 x ½ cm thick x 10cm rounds and refrigerate. 
5. Tartlet filling: Heat the butter in a pan and add the sliced onions. Cook over a very low heat for about 30 minutes, stirring occasionally, until the onions are very soft and caramelised. Drain off any excess liquid from the onions and add the balsamic vinegar. Put the pan back on the heat for 10 more minutes until the vinegar has cooked off. Season well and leave to cool.
6. Heat the oven to 200C/Gas 6. Place the 10cm pastry rounds on a baking sheet and spoon on the caramelised onions. Cut the goat’s cheese into 8 thick slices and place two on each tartlet. Bake for 15-20 minutes until the pastry has cooked and the cheese is golden
7. Dress the rocket with lemon juice, olive oil, salt and black pepper and serve with the warm tartlets.
8. To finish off this dish, you can drizzle some basil pesto around the tart and/or some reduced balsamic vinegar.