There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends
Prep:25 mins
Serves 4 – 6
2 large red onions, thinly sliced2 tbsp olive oil1 tbsp balsamic vinegar12 pitted black olives2 red peppers (choose tapered, heart-shaped ones if possible)200g ready-made shortcrust pastry150-200g / 5-7oz log firm goat’s cheese, such as Sainte-Maure de Touraine or Capricorn250g cherry tomatofew oregano or basil leaves
STEP 1Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.STEP 2Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.STEP 3Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.STEP 4Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat’s cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.STEP 5Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.
