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Fig and goat’s cheese pissaladière with rocket

Fig and goat’s cheese pissaladière with rocket

Name: Fig and goat’s cheese pissaladière with rocket
Yield: For 2 people
Ingredients: Drizzle of olive oil; 2 red onions, finely sliced; 3 tbsp Sainsbury’s Taste the Difference Caramelised Onion Chutney, or similar; 100g dried figs, finely diced; 4-5 fresh thyme sprigs, leaves picked; 1 pack of Sainsbury’s Taste the Difference Aegean Tomato and Mature Cheddar Focaccia, or similar; 125g goat’s cheese, crumbled; Handful of fresh rocket leaves

Easy
January 2012

Easy
January 2012

Test kitchen approved

For 2 people
Takes 5 minutes to make, 25 minutes to cook

This fig and goat’s cheese pissaladière makes the perfect vegetarian shortcut supper.

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Ingredients

Drizzle of olive oil
2 red onions, finely sliced
3 tbsp Sainsbury’s Taste the Difference Caramelised Onion Chutney, or similar
100g dried figs, finely diced
4-5 fresh thyme sprigs, leaves picked
1 pack of Sainsbury’s Taste the Difference Aegean Tomato and Mature Cheddar Focaccia, or similar
125g goat’s cheese, crumbled
Handful of fresh rocket leaves

Method

Preheat the oven to 180°C/fan160°C/gas 4. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat, then add the sliced onions. Turn the heat down to low and cook the onions gently for 10 minutes.
Add the onion chutney, figs, half the thyme leaves and a pinch of salt, then cook for 5 minutes more.
Spread each focaccia square with the onion mix and pop in the oven for 5-10 minutes until heated through.
Remove from the oven, then scatter over the goat’s cheese and the remaining thyme. Serve topped with a few rocket leaves.