We Catholics are in the midst of Lent. That means Friday's are meat free. If you don't like fish, or just prefer to have a fully veggie option here is a really easy recipe. Vegetable and Goats cheese tart. These amounts give 2-3 generous servings.
One block ready made puff pastry.
2 red onions, or about 6 shallots
1 red bell pepper
1 yellow bell pepper
1 cup sliced mushrooms
1/4 cup balsamic vinegar
2 tbsps brown sugar
2 cloves garlic (crushed)
1 tsp (approx) dried oregano
olive oil (for sauteeing)
goats cheese (enough to generously dot the top of your tart)
Preheat oven to whatever temp it states on your pastry. Leave the pastry in the fridge until you're ready to use it.
Heat some olive oil in a frying pan, and gently fry the onions, we're looking for softening here, not frazzling. When you detect a change, add the peppers and garlic, then the mushrooms. Fry until mushrooms are pale golden.
Add the balsamic vinegar, sugar, and oregano. Cook for 5-10 minutes. Turn off heat.
Get your pastry. Roll it out to desired size and thickness. With a knife, score a border of just less than 1 inch all the way round. prick the middle part of your tart with a fork. This will stop this part puffing up, and leave you with a nice raised border.
Tip veggies into centre of tart, trying to keep them within the border. Dot with goats cheese and season to taste.
Bake until the pastry is golden, and the goats cheese is melty.