In our ongoing quest to find interesting vegetarian meals I picked up a pack of puff pastry with a view to making some veg tarts.

We whipped up 2 fillings, Caramelised Red Onion & Goat’s Cheese and Spinach & Feta. The recipe is as follows:

Caramelised Red Onion & Goat’s Cheese

Ingredients:

• 2 x medium red onions
• Butter
• 2 tbsp sugar (unrefined if you have it)
• Balsamic Vinigar
• Round of soft goat’s cheese

Thinly slice the onions and fry in the butter in a heavy pan over a medium heat with the sugar. You’re aiming to caramelise the onions so keep them moving until all the liquid has evaporated. Deglaze with a few drops of balsamic and set aside.

Slice the goats cheese into 4 equal slice. We’ll whack a slice on top of each tart before cooking.

Spinach & Feta

Ingredients:

• 1 bag baby spinach (washed)
• 1 small onion (finely chopped)
• 1 clove garlic (minced)
• Butter
• 100g Feta Cheese (crumbled)

Wilt the spinach in a saucepan with a small knob of butter (I always add a pinch of ground nutmeg but that’s up to you). Once it’s wilted right down, stick it in a sieve and press as much liquid out as you can.

Wipe out the pan and melt the rest of the butter and soften the onion and garlic over a medium heat. Once the onion is soft, whack the spinach back in and mix.

Decant and let it cool for a bit before stirring in the feta.

The Tarts

This is the easy bit!

Roll out your puff pastry (unless you were sensible enough to buy ready rolled) in a square (approx. 10 inches square) and slice into 4 quarters.

Deeply score the pastry squares 1.5 inches from the edge to draw a square in the middle of the piece – this lets the pastry rise round the outside of the filling.

Pile your fillings inside the scored line.

Brush the outside with egg and bake for 20 mins at 180 degrees centigrade (that’s for a fan oven – if you don’t have a fan oven … it’s the fricking 21st century – what are you playing at?)

Enjoy!