Preparation:

1)Preheat your oven to 200°C. 2)Finely slice your onions. Add a drizzle of olive oil to a pan on low-medium heat. Sprinkle a handful of thyme leaves over the onions, saving a pinch for later. Fry the onions and thyme for 10 minutes, stirring often, until the onions have softened. At this point, add your balsamic vinegar and caster sugar. Season with a pinch of salt and pepper and stir. Cook on a low heat for 5-10 minutes until the onions become sticky and caramelised, stirring often. Set aside the onion chutney and leave to cool. 3)Slice your Del Monte® Peach Slices in Juice and set aside. 4)Add your goat’s cheese to a bowl with a pinch of salt and pepper. Add in your milk bit by bit and stir in between until you achieve a smooth, creamy texture. 5)Tart time. Line a baking tray with baking paper and lay your puff pastry on top. Score a border 1cm in from the edge. Spread the cheese mixture within the border, then spoon your onion chutney over the top. Add your sliced Del Monte® Pear Halves in Juice and season the tart with a grind of pepper and a pinch of thyme leaves. Separate your egg yolk into a bowl and mix (you can save the egg white for an omelette). Brush your egg yolk over the pastry border and whack in the oven for 20-25 minutes until the pastry is puffed up, and the cheese is lightly golden. 6)If you’re using the walnuts, toast them in a hot pan until slightly charred and crunchy. Scatter them over the tart. 7)Sprinkle the rocket over the tart and serve with a drizzle of olive oil. Enjoy! 8)➡️ Created by our friends @MobKitchen ⬅️