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Goats Cheese And Red Onion Tartlet With A Cheesy Crust

Goat’s Cheese and Red Onion Tartlet with a cheesy crust

Goat’s Cheese and Red Onion Tartlet with a cheesy crust

Yummmm, a classic combination! Ideal to serve as a light lunch or a starter, this tart can also be adapted to create a larger tart which you can slice into portions at a family lunch. There are a lot of changes you can make to this recipe if you're confident in the kitchen. If you don't like the cheesy pastry, you can leave the cheese out. If you prefer to use Red Onion marmalade, you can do that too! If you want a really quick dish, you can use ready made pastry or pastry cases. Above all, enjoy!

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Ingredients

  • 6 tablespoons balsamic vinegar

  •  2 lb (900 g) red onions, very finely sliced
     

  • 200 g goats' cheeses
     

  •  1 oz (25 g) butter
     

  •  1 level dessertspoon chopped fresh sage
     

  •  8 sage leaves
     

  •  a glug of olive oil/ rapeseed oil
     

  •  cayenne for sprinkling
     

  • salt and freshly milled black pepper
     

  •  3 oz (75 g) butter, at room temperature
     

  •  6 oz (175 g) plain flour
     

  • 2 oz (50 g) strong Cheddar cheese, grated
     

  •  ½ level teaspoon mustard powder
     

  • pinch cayenne
     

  • 1 egg, beaten

  • Course

    CourseMain Course Starter

  • Serves

    Serves8

  • Time

    Time90 minutes

  • Difficulty

    DifficultyAdvancedIntermediate

Method

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will need 8 x 9 cm mini flan tins, greased.

Make the pastry by rubbing the butter lightly through the flour, then add the cheese, mustard and cayenne along with just enough cold water to make a smooth dough.

Place the dough in the fridge in a plastic bag in order to rest for about 20 minutes.

After approx 20 minutes have passed, roll the pastry out as thinly as possible and use a 13 cm cutter, or a saucer/small plate to cut out 8 circles of pastry.

Line the greased tins with the pastry and bake blind in the middle shelf for approximately 15-20 minutes or until the pastry is cooked through but not coloured.

Remove the pastry cases from the tins and allow to cool on a wire rack, When fully cooled, store in an airtight container until required.

To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage. Season to taste.

Allow the ingredients to cook very gently without a lid, stirring often, for about 30 minutes until the onions have reduced down and taken on a lovely glazed appearance and the excess liquid has evaporated away

Let the mixture cool until you are ready to assemble the tarts.

To assemble the tarts, brush a little beaten egg on to each pastry case and pop them back into the oven at the same temperature as above, for 5 minutes. This helps to provide a seal for the pastry and prevents it from becoming soggy.

Once the tartlets have been removed from the oven, spoon the onion mixture into the cases. Top each one with a slice of goats' cheese and a sage leaf that has first been dipped into olive/rapeseed oil.

Finally sprinkle with a little cayenne and bake for 20 minutes.

Serve on a bed of salad and enjoy as a starter or a light lunch!

Method

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will need 8 x 9 cm mini flan tins, greased.

Make the pastry by rubbing the butter lightly through the flour, then add the cheese, mustard and cayenne along with just enough cold water to make a smooth dough.

Place the dough in the fridge in a plastic bag in order to rest for about 20 minutes.

After approx 20 minutes have passed, roll the pastry out as thinly as possible and use a 13 cm cutter, or a saucer/small plate to cut out 8 circles of pastry.

Line the greased tins with the pastry and bake blind in the middle shelf for approximately 15-20 minutes or until the pastry is cooked through but not coloured.

Remove the pastry cases from the tins and allow to cool on a wire rack, When fully cooled, store in an airtight container until required.

To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage. Season to taste.

Allow the ingredients to cook very gently without a lid, stirring often, for about 30 minutes until the onions have reduced down and taken on a lovely glazed appearance and the excess liquid has evaporated away

Let the mixture cool until you are ready to assemble the tarts.

To assemble the tarts, brush a little beaten egg on to each pastry case and pop them back into the oven at the same temperature as above, for 5 minutes. This helps to provide a seal for the pastry and prevents it from becoming soggy.

Once the tartlets have been removed from the oven, spoon the onion mixture into the cases. Top each one with a slice of goats' cheese and a sage leaf that has first been dipped into olive/rapeseed oil.

Finally sprinkle with a little cayenne and bake for 20 minutes.

Serve on a bed of salad and enjoy as a starter or a light lunch!

Used in this Recipe

  • Ciara’s Pantry Red Onion Marmalade 245g

    Ciara’s Pantry Red Onion Marmalade 245g

    €4.95

  • O’Neill’s Irish Atlantic Sea Salt Flakes Pure & Natural 220g

    O’Neill’s Irish Atlantic Sea Salt Flakes Pure & Natural 220g

    €4.75

  • Llewellyn Irish Balsamic Cider Vinegar 250ml

    Llewellyn Irish Balsamic Cider Vinegar 250ml

    €11.95

  • Tinnock Farm Produce Homemade Butter 227g

    Tinnock Farm Produce Homemade Butter 227g

    €2.95

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