It’s funny how quickly I get back into cooking when I have things that I want to make. Although, I may struggle on weeknights to do much, it’s nice to spend the weekend in the kitchen, allowing me to prepare for the week ahead. Today was spent almost entirely in a kitchen, not necessarily mine.

I actually made two things today, but will post the other recipe up mid-week so that my blog doesn’t stay completely silent on week days. I must also confess that the other recipe is not from a clipping, but adapted from a recipe I found on Pinterest.

So, on to tonight’s dinner. I’ve always loved goat’s cheese, for as long as I can remember. I love the texture, the saltiness and the fact that it goes with so many other flavours: figs, balsamic, tomatoes, onions, mint, cous cous, beetroot. It’s so diverse.

As soon as I saw this recipe in Mum’s clippings, I knew that I wanted to make it. The recipe is simple enough, and especially easy to make on a Sunday evening for a light meal.

I adapted the recipe slightly, from the one above, as I didn’t have hazelnuts. I also halved the amount of onion used. I have no idea what sized onions these recipes use, but they must be using smaller onions than what I have, because the amount of onion halved was the perfect amount for these tarts.

First things first, I got the onions and thyme on to sizzle away, allowing the onions to get soft and go brown. Once they were done, I set the pan aside to cool and got started on the puff pastry.

Now, I know for a fact that there is no point wasting time on making my own puff pastry – I’ve seen enough GBBO episodes to know that even bakers don’t usually waste their time if they don’t have to. Therefore, I turn to my ready-made, and already-rolled puff pastry to make four discs, saucer-sized. I don’t own any saucers. In fact, I don’t any tea cups either. I have mugs, and none of them are matching. So, I used the bottom rim of a small plate to help make my discs. I figure they are about the same size as a saucer, so all good.

Once the puff had chilled for ten minutes, I brushed on a bit of egg wash, added a tablespoon of the onion filling, and a slice of goat’s cheese on top. Then back into the fridge they went for another ten minutes.

When they were ready for the oven, I kept an eye on them, and the timer. My tarts needed about 17 minutes in total to be ready. I don’t know why, but it could be my small oven (which is amazing, but small) was not cooking them as fast as a normal oven would. Either way, they came out looking bloody delicious. I do wish the goat’s cheese had looked prettier, but that’s life. Can’t have everything look good all the time.

Instead of hazelnuts and hazelnut oil, I used toasted pine nuts and a dribble of groundnut oil, with a side of rocket.

I know it’s weird to praise your own cooking (even if it isn’t your own recipe), but these were delicious. I have to thank Vogue Travel & Entertainment for this recipe, because I will definitely be making it again.

And now, it’s time to get myself ready for the week. I can’t believe it’s December in 5 days. This year has just flown by.

Here’s my adaptation of the recipe:

1 tbsp olive oil
1 onion, peeled and finely sliced
thyme leaves to taste
200g puff pastry
1 egg yolk, lightly beaten, plus a splash of water
100g goat’s cheese, sliced
pine nuts
groundnut oil
rocket

1. Heat the olive oil in a pan, and add the onions and thyme. Cover and cook on a low heat for 30 minutes, or until softened and starting to brown.
2. Remove the lid, cook for a few more minutes, and then set aside to cool.
3. Pre-heat the oven to 220C.
4. Roll out the puff pastry to 1cm thick and, using a saucer, make 4 discs. Chill for 10 minutes on a baking tray.
5. Brush the egg yolk mix on each disc, then add a tablespoon of the onion filling, leaving a gap around the edge. Place the goat’s cheese on top of the filling.
6. Chill for a further 10 minutes.
7. Cook the tarts in the oven for 10 – 15 minutes, or until light golden brown.
8. Toast some pine nuts, and sprinkle these over the top of the tart, along with a drizzle of groundnut oil.
9. Serve with rocket and enjoy.