This crunchy sweet and savoury vegetarian open filo tart is super easy to make. This dish is delicious as a dinner party starter that's sure to impress, or a quick lunch that can be prepared ahead.
- In a large saucepan, heat the olive oil on very low and add the onion, mix well and then cook for 45 minutes until the onions are soft and starting to colour. When the onions are nearly done, melt the butter in another small pan and preheat the oven to gas 5,180°C/160° fan.
- Unwrap the filo pastry but keep it covered with cling film or a tea towel to stop the pastry from drying and cracking. On a large baking tray, add one piece of filo pastry at a time, using a pastry brush to cover each piece with some of the melted butter.
- Keep layering until you have used all the pastry, finish with a final coating of butter. Now spread it with the onions, leaving a small border. Top with the goat's cheese, torn into small pieces and scatter over the thyme leaves.
- Bake in the oven for 10-15 minutes until the filo pastry is golden and crisp. Serve immediately in large pieces.
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This deliciously light tart goes beautifully well with a crisp, aromatic glass of Tesco Finest Chablis Grande Cuvee.