Di’s Onion & goat’s cheese tart with roasted kumara and eggplant

Di’s Onion & goat’s cheese tart with roasted kumara and eggplant

 Serves 4 or more (makes 2 large or 8 individual tarts)

Caramelised onion and goat’s cheese seem to be made for each another. Put them on puff pastry and you have a special kind of deliciousness! This recipe uses hard goat’s cheese and adds the sweet taste of roasted kumara and eggplant to the mix. 

To save time you could caramelise the onions or roast the veggies (or both) beforehand and assemble tarts the next day,   


  • 1 tblsp extra virgin olive oil, plus olive oil spray
  • 2 medium red onions, sliced
  • 1 large clove garlic, crushed
  • 1 tblsp brown sugar
  • 1 tblsp balsamic vinegar
  • 1 large or 2 small kumara (about 500g), peeled, halved lengthwise, sliced thinly
  • 2 small eggplant (about 350g), halved lengthwise, sliced thinly
  • 2 sheets ready-rolled frozen puff pastry (25cm x 25cm), just thawed
  • 60g hard goat’s cheese, grated
  • 1/4 cup milk, for glaze
  • Salt and freshly ground black pepper


  1. Preheat oven to 180°C, fan forced. Line two baking sheets or pizza trays with baking paper and place the pastry on top. Use a sharp knife to lightly score a 2cm border around each pastry sheet, being careful not to cut right through. Refrigerate until needed.
  2. Line two large baking trays with baking paper. Spray with olive oil, place kumara on one tray and eggplant on the other. Spray vegetables generously with olive oil and season with salt and pepper. Roast for about 20 minutes or until vegetables are tender and starting to brown up – turn halfway through cooking and swap baking sheets on the oven racks if you think it is necessary. Remove from oven and set aside.
  3. While veggies are in the oven, heat the olive oil in a non-stick fry pan over low heat. Cook the onions and garlic for about 15-20 minutes until softened and starting to brown, stirring often. Add the sugar and balsamic vinegar and continue cooking on low heat for another 5-8 minutes, stirring occasionally, until onions are caramelised and sticky. Remove from the heat and set aside to cool slightly.
  4. Remove pastry from fridge and spread with the caramelised onions. Arrange roasted kumara and eggplant on top, add a little extra salt and pepper to taste, then add the grated goat’s cheese. Brush pastry borders with milk, place in the oven and bake at 180°C for 25-30 minutes or until pastry is crisp and lightly golden. You may need to switch the trays around halfway through baking so tarts brown evenly.
  5. Serve warm with a fresh garden salad. They also taste delicious at room temperature and would be perfect as individual tarts for a picnic lunch.



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