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Red onion tart

Serves: 6 people
Prep time:



  • 1/3 cup olive oil
  • 1kg red onions, thinly sliced
  • 1 sprig of fresh tyme leaves or 1 tsp dried thyme
  • ½ cup brown sugar
  • ¼ cup balsamic vinegar
  • 250ml (1 cup) Campbell’s Real Stock - Vegetable
  • 2 sheets ready rolled puff pastry
  • 100g goats cheese crumbled
  • 1 handfull of fresh roquette


  1. Preheat oven to 200°C. line 2 baking trays with baking paper.
  2. Heat oil in a large frying pan over medium heat. Add onions and thyme. Cook for 3 minutes, or until soft. Reduce heat to low. Cook, stirring often, for 15 minutes, or until onions are light golden. Add sugar, vinegar and Campbell’s Real Stock. Cook for a further 15-20 minutes. Set aside to cool.
  3. Cut the pastry sheets in half. Lightly score a 1cm border around each pastry rectangle. Taking care not to cut right through the pastry. Place 2 rectangles on each baking tray.
  4. Spread onion mixture evenly over pastry inside border. Top with crumbed goats cheese.
  5. Bake for 25 minutes, or until pastry is golden and puffed. Top with roquette and serve.