-
1
Take your pastry out of the freezer and allow to defrost. You can make your own puff pastry if you choose to.
-
2
Preheat your oven to 400F
-
3
On a clean work surface, sprinkle some flour and roll out the pastry using a rolling pin. You should ensure that is about 1cm thick. The pastry will be in a rectangular shape.
-
4
Separate your egg and retain the yolk. Beat well with a little water to create an egg wash.
-
5
Using a pastry brush, spread the egg wash along the outer corners of the pastry and fold in the edges to create a crust. continue to coat the pastry with the egg wash.
-
6
Line a baking sheet with parchment paper, and transfer the pastry to the sheet.
-
7
Put into the oven for approximately 10 minutes. This will help the puff pastry become crispy.
-
8
Whilst the pastry is cooking, slice a red onion into rings, and sautee in water over a medium heat until soft. Once the water has evaporated, add 1/4 cup of brown sugar. Stir the sugar into the onions to ensure they are coated.
-
9
The onions usually take around 10 minutes to caramelise in my experience. At this point, add a couple of splashes of the balsamic vinegar and stir.
-
10
Take the pastry out of the oven (it should be starting to crisp), and spread the caramelised onions on to the pastry, ensuring they are evenly distributed.
-
11
Open your anchovies and give them a rinse under cold water if they came packed in salt. Arrange the anchovies as desired over the tart.
-
12
Sprinkle on the chives and thyme, if using.
-
13
Finally, if using, cut the goat's cheese into rounds and place on to the tart.
-
14
Pop the tart back into the oven for a further 15/20 minutes or until golden.
-
15
Remove from the oven, season to taste, cut into slices, and serve hot or cold.
