Goats Cheese & Caramelised Onion Tart, with Onion Bhaji Sprinkles

375g (13.22oz) Pack of Ready Rolled Puff Pastry
280g (9.9oz) Caramelised Onion Chutney
180g (6.35oz) Goats Cheese Roll (with set skin)
80g (2.82oz) Egg
40g (1.41oz) Chaucer Onion Bhaji Sprinkles
20g (0.705oz) Chaucer Onion Bhaji Sprinkles (décor)

Other ingredients suggestions

Why not try other combinations of flavours and sprinkles such as a Sage & Thyme with a cranberry sauce and vintage cheddar tart.

Baked:

Sundried Tomato Sprinkles

Smokey Sprinkles

Mediterranean Sprinkles

Salsa Sprinkles

Basil & Pesto Sprinkles

Sage & Thyme Sprinkles

Garlic & Herb Sprinkles

Gingerbread Sprinkles

1
Preheat the oven to 200oC (329F)
2
Unfold the pastry and cut into 8 rectangles.
3
Score a smaller rectangle into the pastry, approx. 1.5cm (0.4”) from the cut edge, being careful not to score all the way through the pastry.
4
Beat 40g (1.41oz) of the egg with a fork and brush the surface of the pastry with the egg wash.
5
Bake for approx. 8 -10 minutes until well risen and LIGHT golden in colour.
6
Remove from oven and allow to cool for 1-2 minutes.
7
Combine 40g (1.41oz) of egg with the 40g (1.41oz) onion bhaji sprinkles.
8
Carefully push the centre of the pastry down and flatten, so that the edge forms a rim to the pastry. You may need to use the sharp point of a knife to achieve this.
9
Spread the egg & onion bhaji sprinkles around the edge of the pastry.
10
Put 2 heaped teaspoons of caramelised onion chutney into the bottom of the pastry. Top with slices of goats cheese.
11
Place back in the oven and cook for a further 6-10 minutes until golden and the egg & onion bhaji sprinkles have set and crisped.
12
Remove from the oven and decorate with the 20g (0.705oz) onion bhaji sprinkles.
13
Leave to cool or serve hot or warm.
14
These pastries can be rewarmed at a lower temperature.