for 4 person

Onions

1 tbsp	olive oil
2	spring onions incl. greens, cut into thin rings, a few greens set aside
1	garlic clove, squeezed

Dough

1	pastry dough, rolled into a circle (approx. 32 cm Ø)
2 tbsp	walnut kernels, finely chopped
2 sprig	rosemary, finely chopped

Cream cheese mixture

150 g	soft goats' cheese
125 g	cream cheese
¼ tsp	salt
a little	pepper

Apricots

400 g	apricots, thinly sliced
½ tbsp	olive oil
¼ tsp	salt

How it's done

Onions

Heat the oil in a non-stick frying pan. Add the onions and garlic, sauté for approx. 3 mins. Remove, transfer to a bowl, allow to cool slightly.

Dough

Unroll the pastry, sprinkle with walnut kernels and rosemary, then gently roll with a rolling pin. Place the dough on a tray along with the baking paper.

Cream cheese mixture

Add the fresh cheese to the onions, mix, season and spread on the dough, leaving approx. 2 cm free around the edges.

Apricots

Place the apricots in a bowl, add the oil, mix, season with salt. Spread the apricots on the cream cheese, fold in the edges of the tart about 3 cm wide.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly, sprinkle with the reserved spring onion greens.

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