INGREDIENTS
- 1 tbsp Co-op olive oil, plus extra for brushing
- 2 red onions, sliced
- 1 tbsp balsamic vinegar
- 1 tbsp dried cranberries
- 30g mascarpone
- 2 tbsp Co-op reduced fat crème fraîche
- 2 sprigs rosemary, leaves chopped (optional)
- 1 clove garlic, finely chopped
- 150g ready rolled puff pastry
- 30g Co-op soft goat’s cheese, diced
- 1 tbsp mixed seeds
METHOD
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Line a baking tray with greaseproof paper
- Heat the oil in a large pan and fry the onion over a medium heat for 10 mins
- Add the balsamic vinegar and cook over a low heat for a further 10 mins, until sticky and caramelised
- Stir in the cranberries
- Meanwhile, mix the mascarpone with the crème fraîche, most of the rosemary (if using) and the garlic, then season
- Cut the pastry into 2 rectangles, 16cm x 9cm each, and lay on the baking tray
- Shape the leftover pastry into 4 stars, using a cutter or by hand
- Score a 1cm border in the pastry rectangles
- Spoon on the cheese mixture, and top with the onion and goat’s cheese, leaving the borders free
- Lay 2 stars on each, brush with some oil, then scatter over the seeds and the rest of the rosemary
- Bake the tarts for 15 20 mins, until golden and risen
