Caramelised Garlic and Goats Cheese Tart

This tart is adapted from Yotam Ottolenghi's vegetarian cookbook plenty. I bought this a while ago but have been put off by the need for specialist ingredients for many of the recipes. This tart is one of the few exceptions in the book and requires very few ingredients. My only complaint about this recipe is that it uses all the cloves from 3 bulbs of garlic which takes quite a while to peel! In fact, I have recommended 3 - 4 heads of garlic as I found 3 wasn't enough for my tastes. It can be served warm or cold, but as usual with this sort of tart, it tastes better (in my opinion) cold.

Red Onion, Feta and Olive Tart

This recipe comes from one of my random vegetarian recipe books and is a firm favourite in my house. Apart from the caramelizing of the onions, the rest of the tart requires virtually no prep whatsoever (especially as I usually use pre-rolled puff pastry). Green or black olives will do just as well in this recipe, so use whatever you prefer/can get your hands on. It's also great cold for lunch the next day.

Red Onion, Tomato, Pesto and Mozzarella Tart

I tend to think of tarts as spring/summer dishes, but recently had an urge to make a puff pastry dish. This is a pretty straightforward tart to make and tastes great hot or cold; I was lazy and bought pre-rolled puff pastry so all I had to do was assemble and cook. I added the mozarella after the tart had been cooked, as I really love uncooked mozeralla, but you could just add it to the top before baking if you prefer. I also used a mixture of large tomatoes and cherry tomatoes; cherry tomatoes have a nicer taste, but take a lot more time to prepare.