Categories: September

Ingredients

• 175g plain flour, plus extra for dusting
• 75g unsalted butter, diced and chilled
• 8 tbsp vegetable oil
• 2 onions, very thinly sliced
• 100g baby spinach leaves, washed
• 100g soft goat's cheese

Directions

1. Put the flour, butter and a good pinch of salt in a food processor. Pulse until it resembles breadcrumbs, add 2-3 tablespoons of cold water and pulse again until the pastry is just starting to come together. Tip out onto a lightly floured surface and bring together into a ball. Wrap in cling film and pop in the freezer for 10 minutes.

2. On a lightly floured surface, roll out the pastry, then, using a plain cutter, cut out 6 × 10cm circles. Place on a baking tray and chill for 30 minutes.

3. Meanwhile, heat the oil in a wide sauté pan over a medium heat. Add the onions and cook, stirring, for 20 minutes, or until soft and just turning golden. Tip into a sieve to drain off the excess oil. Transfer to a bowl to cool.

4. Put the sauté pan back on the heat, add the spinach and cook for 1 minute until just wilted. Tip into the sieve and press down with a spoon to squeeze out as much liquid as possible.

5. Preheat the oven to 220˚C/fan 200˚C/gas 7. Divide the spinach and softened onions between the chilled pastry circles, then dot each with chunks of goat’s cheese. Season with a little sea salt and some freshly ground black pepper. Bake for 12-15 minutes, until the pastry is cooked and golden and the cheese is melted. Serve hot or warm.

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