Begin by caramelising your onions:Peel and slice your 2 medium white onions into medium sized slices. In a wide shallow non-stick pan, heat up 1 tablespoon of olive oil on a medium heat.Once the oil is hot, add in your sliced onions and stir to ensure they're all coated in the oil. Stir every 3-4 minutes or so to ensure they don't burn and adjust the heat if necessary.After 8 minutes, add in half a teaspoon of salt and stir well.Half way through, you may need to add a splash of water to the pan if you feel that your onions are drying out!Continue to cook your onions for 35-45 minutes, they should have browned by now and with lots of stirring they should be brown but not burnt! Set aside for later. Slice you goats cheese into evenly sized rounds and set aside for later.
Pre-heat your oven to 180°
Unroll the pastry and transfer it to a baking tray lined with parchment paper.
Score a 1-inch thick border with knife so that you have a distinction between the crust and area for the filling. Prick the centre multiple times with a fork, this is to prevent it from puffing up in the oven.
Time to add your toppings onto the pastry! Evenly distribute the caramelised onions and goats cheese over the pricked centre.
For the egg wash, whisk one egg and brush onto the outside border of your pastry with a pastry brush.
Transfer your tart into the oven and bake for 25 minutes or until golden brown.
Remove from the oven once golden and allow to cool for 2-3 minutes then enjoy!
