From time to time, I will be posting recipes that I either think of, or discover along the way. This first one I dreamed up when we cooked for our friends Paul and Justine when we stayed with them prior to our departure. We had planned to cook sirloin steaks, but I plain forgot that Justine is vegetarian. So here is a lovely vegie recipe that I created.

Caramalised Red Onion and Pepper Tart with Goats Cheese.

1 Red Salad Onion, Sliced.
1 Red Pepper (capsicum), Sliced
1 Green Pepper, Sliced
1 Yellow or Orange Pepper, Sliced
A few sprigs of Thyme
Half a dozen Cherry Tomatoes, Halved
1 Roll of mild goats cheese, roughly chopped
1 Packet of Filo Pastry
1 Tbsp. Olive Oil
50g melted butter

Saute the onion and peppers over a medium heat until they start to caramelise. It will appear that they are burning, but don't panic, it is just the natural sugars caramelising. They need to reach this stage or the tart will be, well, tart.
When they begin to caramelise, add the little leaves of the Thyme and the tomatoes and stir to cook. Reduce the heat a little while you deal with the tart base.

To make the base, lay the individual sheets of Filo on a flat baking tray and brush the melted butter between each sheet. Offset the sheets by 30 degrees so that the sheets fan out in a circle.
Scrunch up the edges toward the middle forming the edges, but leaving a flat area approx. 20cm wide. The tart base can be either round or square, you choose.

Once this has been done, spoon the onion and pepper mix into the tart and dot the chopped goats cheese over the top. Brush the exposed edges of the pastry with the remaining melted butter and cook in a moderate oven. When the pastry has browned to a nice tan colour and the goats cheese has melted and browned slightly, the tart is ready to serve.

Cut into wedges and serve with a rocket salad and drizzle the plate with a little olive oil and a nice balsalmic vinegar.

Bon appetite