麻豆约拍

Ingredients:

• 1 sheet of ready rolled puff pastry (standard size)
• Olive oil
• Balsamic vinegar
• Salt and pepper
• 1 medium sized red onion, cut into thin rounds
• 150g log of mild goat’s cheese
• Beaten egg (for egg wash)

For toppings:

• Parmesan
• Rocket Leaves

Recipe:

1. Pre heat your oven to 200c. You will need a large lined baking sheet(s) or if using the air fryer you’ll need a liner or baking parchment cut to fit the basket.
2. Drizzle a little olive oil onto the baking parchment, about a 3x3 inch square area (you can go larger depending on what size you want to make your tarts). Next carefully drizzle a little balsamic vinegar over the area too and season with salt and pepper. Lay over a round of sliced onion, then top that with 2 or 3 thin slices of the cheese log. Repeat.
3. Using a large sharp knife, cut the pastry into rectangles – these should be slightly bigger than 3x3 inches to cover the onion and cheese.
4. Lay the puff pastry rectangles over the onion and cheese fillings, use your fingers to tuck the ingredients in, then press down the edges with a fork. Brush over with egg wash. Repeat.
5. Bake in the oven for 18-20 minutes – ovens vary. If air frying will be 8 minutes at 190c, it may take slightly longer the more tarts you have in your basket.
6. Once cooked and golden allow to cool slightly, then flip with a fish slice so the pastry is at the bottom. Top with a few rocket leaves and grate over a light dusting of parmesan before serving immediately – preferably with a glass of fizz! Try out some of the other toppings too.