Making Jaggery & Red Onion Tarte

Preheat the oven to 220C.

1. Using a non-stick ovenproof frying, heat over a medium temperature and add the butter and olive oil. Once the butter starts to froth tip in the thyme, fennel seeds, garlic and ginger paste and jaggery. Sauté for a couple of minutes, stirring well.
2. Pour in the vinegar and water and assimilate all the ingredients. Now add the onion rings and season well.
3. Cover and turn the heat to low and cook for 10 minutes until the onions have softened, then remove the lid and cook until the liquor has started to caramelise, agitate the pan to make sure the onions aren’t sticking.
4. Roll out the pastry and place over the pan and onions and trim any excess, tuck the sides of the pastry right into the edges of the skillet. Gently prick the pastry with a fork.
5. Bake for 30 minutes, it’ll turn golden brown. Remove from the oven, use a large plate and gently turn the tarte out.
6. Crumble the goats cheese and flutter the coriander over the surface.