Wednesday, 14 July 2010

Goat's cheese and onion tart

This goat’s cheese and onion tart is delicious and great served with salads on a hot sunny day. I make one large tart when cooking this dish for my family and friends. Alternatively, this recipe will make individual tarts to serve as a starter. You can make your own pastry, or if you want to save some time use some shop bought shortcrust pastry.
Makes 6 tartlets or one large tart
For the pastry:-
140g plain flour
85g butter, cubed
3 tbsps cold water  
OR USE 500g block shortcrust pastry
5 very large red onions, sliced 
olive oil
1 tbsp balsamic vinegar
½ tbsp chopped thyme leaves
6 slices goat's cheese , from a small log or 3 English goat's cheeses with a bloomy rind, halved

1. Heat the oven to 200C/fan 180C/gas 6.Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.

2. Line 40cm tart tin or 6 tart tins if you are making individual tarts (about 10cm across) with pastry and prick the bases. Line with parchment and baking beans and bake for 10 minutes or until the pastry starts to brown, lift out the parchment and bake for another 5 minutes or until the pastry is crisp, dried and cooked.
3. Meanwhile, slice the red onion thinly. Heat a little oil in a large frying pan and carefully fry the slices on a low heat until they start to soften, about 15 minutes in total. Add the balsamic and thyme and bubble together.
4. Place the onion in the large tart case or in the individual tart cases. Place several slices of goat's cheese on top of the large tart, or just one slice in the individual tarts against one side of the pastry so it is off centre.
6. Bake until the goat's cheese begins to bubble and brown a little. Drizzle with a little olive oil before serving.

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