Goat’s cheese and red onion tarts
Impress your guests by bringing out this delicious veggie tart made from scratch. Creamy goats cheese and sweet red onion is baked on top of shortcrust pastry with thyme and balsamic vinegar. A little effort but worth
Goat’s cheese and red onion tarts
Ingredients
- Ingredients
- shortcrust pastry 500g block
- red onions 2 very large
- olive oil
- balsamic vinegar 1 tbsp
- thyme leaves chopped to make ½ tbsp
- goat’s cheese 6 slices from a small log or
- English goat’s cheese with a bloomy rind 3 halved
Instructions
- Method
- STEP 1
- Heat the oven to 200c/fan 180c/gas 6. Line 6 tart tins (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.
- STEP 2
- Meanwhile, slice the red onion thickly (you need 6 fat slices). Heat a little oil in a large frying pan (you may need to use 2 pans, or do it in 2 batches) and carefully fry the slices, without breaking them, on each side until they start to soften, about 15 minutes in total.
- Add the balsamic and thyme and bubble together.
- STEP 3
- Lift a slice of onion into each tart and put a slice of goat’s cheese on top, against one side of the pastry so it is off centre.
- STEP 4
- Bake until the goat’s cheese begins to bubble and brown a little. Drizzle with a little olive oil before serving.
Notes
Adapted from olivemagazine.com
