Easy recipe Goats Cheese Pissaladiere Tarts Recipe

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one quarter cup olive oil six small brown onions, halved, thinly sliced about two sheets frozen puff pastry, partially thawed about sixteen pitted black olives, thinly sliced about sixteen anchovy fillets, halved lengthways eightyg goat&rsquos cheese, crumbled thirty-two small watercress sprigsStep one Heat oil in a large heavy-based saucepan over medium heat. Add onion. Goats Cheese Pissaladiere Tarts Recipe. Stir to coat. Cover. Cook, stirring occasionally, for twelve minutes or until softened. Remove lid. Cook, uncovered, stirring occasionally, for a further about twenty to twenty-five minutes or until golden. Transfer to a bowl. Set aside to cool completely. Step about two Preheat oven to two hundred and twentyC/two hundredC fan-forced. Line about three baking trays with baking paper. Goats Cheese Pissaladiere Tarts Recipe. Cut each pastry sheet (Recipes by ingridients sheet) evenly into about sixteen squares. Goats Cheese Pissaladiere Tarts Recipe. Transfer to prepared baking trays. Using a small, sharp knife, score a onecm border around edge of each pastry square (dont cut all the way through). Spoon onion mixture onto the centre of each tart. Goats Cheese Pissaladiere Tarts Recipe. Top with olive, anchovy and goats cheese. Step about three Bake for ten minutes or until golden and puffed. Set aside for about two to about three minutes to cool slightly. Top with watercress sprigs. Serve.. Goats Cheese Pissaladiere Tarts Recipe.