Roasted Tomato, Sweet Onion and Goat's Cheese Tart

This is basically a very easy-to-make pizza. Just buy the pastry in a ready-made sheet (life is too short to make your own) and add whichever toppings take your fancy. I could not be bothered to make a tomato sauce from scratch, just to make this tart, so I used fresh tomatoes here. If I make my own Italian tomato sauce for a pasta dish, I usually steal a bit from it and keep it in my freezer just for this recipe.

If you don't like goat's cheese or onions, use mozzarella and asparagus, or a billion other creations. Salami and ricotta is insanely good - Mrs Ribeye's favourite, actually.

Puff pastry sheets are on offer this week at my local supermarket at just £1 for 2 sheets, so today this recipe comes in at £1.50 per serving, including a green salad. Even when the price goes back up to £1.79, this still comes in at a fantastic £2 per serving for a light lunch or winter starter. Or make smaller individual tarts for a fab snack with drinks.

Serves 4

INGREDIENTS:

2 large onions, finely sliced into half moons
1 tablespoon olive oil
1 teaspoon of dried thyme
Pinches of salt and pepper
2 puff pastry sheets (425g total)
2 large tomatoes, finely sliced
200g goat's cheese, cut into 1cm dice
1 teaspoon of dried oregano
1 egg, beaten

Green salad, to serve

Preheat oven to 200c. Fry, on a low heat, the onions with the olive oil, thyme and salt and pepper until soft and golden (30 minutes approx). Lay out the pastry sheets and top with the onion mix, leaving a 2cm margin around the edges. Scatter slices of one tomato per pastry sheet over the onions. Dot cubes of goat's cheese over the tomatoes and sprinkle with the oregano. Brush the exposed pastry edge margins with the beaten egg. Bake in the oven until the pastry is golden and the cheese has melted (25 minutes approx). Serve one tart, with the green salad, between 2 people.