Name: Bergerac’s French red onion and goats cheese tart
Ingredients: 1 pastry flan prepared, precooked for ten minutes; 4 medium Spanish onions, peeled and sliced; 1 tbsp sugar; 1 tbsp vinegar; 100g of goat cheese* (soft chèvre with rind preferred); Olive oil

Simple, rustic, French provincial cooking - perfect for a light meal with salad on a summer’s day/eve with a glass of wine. Fresh yet full of punchy flavour.

"The recipe is from a summer that I spent in Bergerac in the south of France (the town of Cyrano de Bergerac! - Roxanne the movie). The host of the amazing summer homestead was a chef in London prior to renovating the 3 houses, making them holiday rentals for the rich. I love this recipe. I will never forget the first evening making it, drinking the local rose (which you must always do at dusk when in this region) before opening a bottle of Veuve. I will remember being amazed at the ease of making one of the tastiest tarts ever... (And since childhood I have only like goat’s milk products), and we used a local chèvre that we bought that day off the farmer!"- Jeneffa Soldatic.

Serves 3 – 4. V.

Pictured: Bergerac’s French red onion and goats cheese tart

Method

Preheat oven 180°C, or 160°C fan forced

Pictured: Red onions prior to caramelising

In a warm - hot fry pan fry the onions in oil till they are reduced and soft.

Dissolve the sugar in the vinegar.

Once the onions are soft, add the vinegar/sugar mix and slowly cook through, caramelising the onions.

Pictured: Red onions caramelising

Fill the flan with the onions

Cut the goat cheese into slices, then layer the goat cheese on top.

Place it in a moderate oven for 30 minutes or till the crust is ready and the goat cheese golden.