Caramelised Red Onion, Chorizo and Goat’s Cheese Tart

• 125g soft goats’ cheese
• 2½-3 tbsp crème fraîche
• 1 x sheet which is about 320g)ready-rolled puff pastry
• 2 tablespoons olive oil
• 1 x 60g rocket
• 200g red onions – sliced finely – about 2 or 3 red onions
• 5g sugar
• 50g chorizo sliced
• 2 tbsp pine nuts, toasted (optional)

Preparation:

1. Heat up a skillet on a medium heat. Add the olive oil, red onion and sugar and fry all together until the onion becomes translucent. Do not overcook because further cooking will occur in the oven.
2. Heat the oven to 220°C, fan 200°C, gas 7.
3. Mix and mash up the goats’ cheese, red onion, chorizo and crème fraîche together in a bowl with a fork until smooth, and season well.
4. Roll the puff pastry into a lined baking sheet and score a border 1cm in from the edge.
5. Spread the filling well within the border. 
6. Cook for 20-25 minutes in the oven until the pastry is puffed up, and the cheese is lightly golden.
7. Leave to stand for 5 minutes, then scatter with rocket and pine nuts, if using, to serve.
8. Serve with a mixed leaf salad which is drizzled with some balsamic vinegar.