Goat's cheese and red onion tart

An old classic, with "simple, done well" being the order of the day. These can be made in advance as long as you moisture-proof the pastry by brushing on melted butter and letting it set before adding the topping.

Ingredients

1 cup	Chutney, to cover pastry
½ sheet	Puff pastry
150 g	Goat's cheese

Directions

1. For four people, take a 30cm x 12cm strip of pre-rolled puff pastry and score a line 1.5cm in from each of the long sides down the entire length.
2. Spread Matakana Cuisine's onion and rosemary chutney over the base, staying inside the lines.
3. Dot the top with 150g of Chevre De Bellay ( goat's cheese log). Bake at 210C for 10-15 minutes, or until golden.
4. Cut into four and serve immediately with rocket and a drizzle of Sous Chef's raspberry balsamusse (you can also top this tart with a few bunched slices of prosciutto after it comes out of the oven for that "bit extra").