Sweet and tart, Gooey and crispy, Rich and creamy. What more could you ask for from a simple supper dish. Yum yum yum!
I melted about 25g butter, a tablespoon of demerara and a good slog of olive oil in a quiche dish (about 20cm) in the oven, about Gas 5. Then added enough shallots to cover the base of the dish and a few sprigs of thyme (one of the few hardy characters still surviving this harsh northern winter in my garden at the moment!). Then roasted slowly for 50mins, turning occasionally. Add as many chunks of goat cheese as you fancy (this is quite a fatty and rich dish), and plenty of black pepper. Then top with puff pastry ( about half a pack), and tuck down the sides. Turn the oven up to Gas 7 and bake for 25 mins until risen and golden brown. Leave to cool for a couple of minutes before turning out onto a serving plate. Gorgeous with a light salad and green veg.
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