25 minutes preparation, plus 75 minutes cooking
2 tablespoons olive oil
500g onions, peeled, halved and sliced
3 cloves garlic, finely chopped or grated
2 teaspoons dried oregano
75g sun-dried tomatoes in oil, oil drained off and roughly chopped
75g stoned black olives, sliced
75g Mackays Fig Preserve
1 x 320g sheet ready-rolled, all-butter puff pastry
125g roll of goat’s cheese
1 egg, lightly beaten
Salt & black pepper
Heat a wide pan (with a lid) over a medium heat. Once hot add the olive oil and the onions with ½ teaspoon salt. Turn the heat down to low and cook the onions covered for at least 30 minutes until meltingly soft and a light caramel colour. Take the lid off the pan and add the grated garlic and cook for another five minutes. Take the onion out of the pan, put in a medium sized mixing bowl and allow to cool.
Once the onions are cool add the dried oregano, sun-dried tomatoes, black olives and Mackays Fig Preserve to the bowl and stir to mix everything together. Add a generous grind of black pepper and mix again. Taste the onion mix and add more salt if you think it’s needed.
Preheat the oven to 200°C fan.
Unroll the sheet of puff pastry, you can leave it on the baking parchment it comes rolled in. Put the pastry with the sheet of baking parchment onto a large baking tray.
Using a small, sharp knife mark a border 1.5 cm all the way round the edge of the pastry. Don’t cut right through the pastry just mark a line with the tip of the knife. Spread the onion mix all over the sheet of pastry, staying inside the line marked with the knife. Slice the goat’s cheese and figs into thin, round slices and arrange them over the top of the onion mix. Brush the edges of the tart (where there is no topping) with a little of the lightly beaten egg.
Put the tart in the oven and bake for 25-30 minutes or until the pastry is golden and cooked through on the bottom. Serve the tart warm or at room temperature with a crisp green salad.