Perfect pairing of tart goat cheese and sweet caramelised onion.
A buttery and crunchy shortcrust pastry is filled with sweet caramelised onions and topped with creamy goat cheese. Serve with leafy greens for a perfect starter or light lunch.
Recipe
Makes: 2 individual tarts (ø 12cm | ø 5in) | Time: 1h10 min
Ingredients
- 1/2 shortcrust pastry
- 350g red onions (12oz), sliced 1/4in thick (about 0.5cm)
- 1 tbsp olive oil, or butter
- 2 tsp cider + 1.5 tsp brown sugar, or 1 tbsp balsamic vinegar
- Generous pinch of salt
- 2 slices of goats cheese
Method
Caramelise the onions
- Slice the onions in 1/4in thick slices (0.5cm).
- In a cold pan, add olive oil and onions. Mix well to coat the onions in oil.
- Cook over low heat for 45min, mixing every once in a while. As the water in the onions cooks out you will need to stir more often to avoid onions sticking to the pan or burning.
- After 45min, add a generous pinch of salt, 2 tsp cider vinegar and 1.5 tsp sugar (or 1.5 tbsp balsamic vinegar). Mix well.
- Cook for another 15min or until onions are nicely caramelised.
Blind bake the pastry (whilst the onions are caramelising)
- Pre-heat oven to 180°C (350°F).
- Roll out shortcrust pastry, place in individual moulds, dock with a fork and blind bake for 20min, until fully cooked.
Assemble and finish
- Fill tart shells with caramelised onion.
- Cut a thick slice of goat cheese and nestle in the middle of the tart.
- Place under the grill / broiler for 5min, until the goat cheese starts to lightly brown.
- Serve with leafy green, dressed in a light vinaigrette or with balsamic glaze.
- Enjoy!
Substitutions
I highlight here some possible substitutions to adapt the tart to your preferences, diet and ingredients available to you.
| Recipe components | Possible substitutions* |
| Goat cheese | • Feta |
| Caramelised onion | • Tomato chutney |
| Shortcrust pastry | • Puff pastry • Toast |
The Global Homecook 