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Goat’s cheese and red onion tarts

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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

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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

Roasted Peppers with Spiced Beans and Goat’s Cheese

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This is a great twist on the usual stuffed peppers recipe with spicy beans and tangy goat’s cheese in this hearty vegetarian dish.

Roasted Peppers with Spiced Beans and Goat's Cheese

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Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 4

Ingredients
  

  • 2 large red peppers
  • 3 tablespoons 45 ml extra virgin olive oil
  • 1 onion chopped
  • 1 garlic clove crushed
  • 85 g canned button mushrooms
  • ½ small butternut squash peeled and diced
  • 200 g can curry sauce
  • 1 x 400 g can red kidney beans drained
  • A little low-sodium salt and freshly ground black pepper
  • 125 g 4 oz Goat’s cheese, roughly sliced
  • 2 tablespoons 30 ml chopped fresh coriander

Instructions
 

  • Heat the oven to 190 C/ 375 F/ Gas mark 5.
  • Cut the peppers in half lengthways, keeping the stalk attached, and remove the seeds. Brush the outsides with a little of the extra virgin olive oil then place them, skin-side down, in a roasting tin, packing quite tightly so they don’t roll over.
  • Heat 2 tablespoons of the oil in a large pan and add the onions and garlic. Cook over a moderate heat for 3 minutes until the onions have softened.
  • Add the mushrooms and squash and continue cooking for a further 5 minutes.
  • Add the curry sauce and red kidney beans. Bring to the boil, then reduce the heat and simmer for 10 – 15 minutes until the vegetables are tender. Season with the low-sodium salt and pepper. Stir in the Goat’s cheese and fresh coriander
  • Spoon the bean mixture into the pepper halves. Drizzle over the remaining olive oil. Cover the roasting tin tightly with foil and bake for 1 hour until the peppers are tender.

Notes

If your kids aren't fans of spicy foods, tone down the curry sauce by using a little mixed with chopped tomatoes