This month superchef John Clark encourages the onset of Spring with his Goat’s Cheese Caramalised Onion and Sun-Blushed Tomato Tart...

The combination of the ingredients in this dish is absolutely incredible and works together wonderfully!

It’s a classic southern French dish with ingredients that emanate all that’s good about the region! The laid back lifestyle, leisurely and unhurried lunches, good wine and… of course the magnificent weather… are just a few of the things that spring to mind.

It’s the memories of those childhood holidays that seemed to last forever and moreover for me, my time working at the Hostellerie du Château de Bellecroix in Chagny in the heart of Burgundy. These days most restaurants have adopted the combination of ingredients in one form or another, be it in a salad, bake or indeed a tart.

It’s not too long ago that you would only have seen this in France or in a very good French restaurant or bistro in this country.

This recipe is taken from the above-mentioned restaurant, being only slightly adapted. If you can obtain the smoked sun-blushed or cherry tomatoes, they are fantastic; absolutely packed with flavour, a taste sensation. They are quite difficult to get hold of, but there are several well-known delicatessens and farm shops across the county who would be able to assist!

AT A GLANCE
Serves 4
4 x 10cm/4in Circles of puff pastry, rolled to 5mm thick
3 x Red onions, halved then sliced
1 tbsp of olive oil
100g Sun-blushed tomatoes in oil (Smoked if possible)
4 x Garlic cloves
2 x Sprigs of thyme (stalks removed)
25g Butter
1 tbsp Balsamic vinegar
2 tbsp Brown sugar
4 Small goat’s cheeses, soft
A little beaten egg
Pinch salt & freshly ground black pepper
The Salad & Dressing
Medium pkt of rocket
Small pkt of Basil leaves