Tapenade, caramelised onion and capsicum tart

Ingredients 

•  2 red capsicums, seeded, quartered
•  40g butter
•  2 Spanish onions, thinly sliced
•  2 garlic cloves, crushed
•  1 tablespoon caster sugar
•  1 tablespoon red wine vinegar
•  1 sheet (25cm) ready-rolled puff pastry,
•  1/4 cup black olive tapenade (see related recipe)
•  100g goat's cheese, crumbled
•  50g baby rocket leaves

Method

Step 1
Preheat grill on high. Cook capsicums, skin-side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin). Peel and slice thickly.
Step 2
Meanwhile, melt butter in a medium frying pan over medium-low heat until foaming. Add onion and garlic and cook, stirring occasionally, for 10 minutes or until very soft. Add sugar and vinegar and cook, stirring, for 5 minutes or until onion is slightly caramelised. Remove from heat and season to taste with salt and pepper.
Step 3
Preheat oven to 220°C. Line an oven tray with baking paper. Place the pastry on the lined tray. Use a small, sharp knife to lightly mark a border, 1cm wide, around each side of the pastry. Spread the tapenade evenly over the pastry within the border. Arrange the onion over the tapenade. Top with capsicum and sprinkle with goat's cheese. Bake in preheated oven for 15-20 minutes or until pastry is puffed and golden. Remove from oven and transfer to a serving platter. Serve warm or at room temperature. Sprinkle with rocket leaves to serve.


Nutrition

Energy 1559kJ	Fat saturated 14.00g
Fat Total 26.00g	Carbohydrate sugars 9.00g
Carbohydrate Total 24.00g	Dietary Fibre 4.00g
Protein 9.00g	Cholesterol 49.00mg
Sodium 389.51mg

Source:

http://www.taste.com.au/recipes/17980/tapenade+caramelised+onion+and+capsicum+tart