Goat's Cheese and Caramelised Red Onion Tart
A delicious starter or lunch dish served with a salad.
The combination with the red onion marmalade is wonderful.
I prefer to use a “Buche de Chèvre” like “Le Pic”.
Take care when slicing as it tends to be a bit crumbly.
For dinner parties can be prepared a little in advance and just popped in the oven before serving.
Requires individual flan dishes diameter about 10-12cms
Serves 4 Can be adapted for any number
Preparation Time 30 minutes, final cooking 20 Minutes
1. Preheat the oven to 200°C / gas mark 6
2. Line the flan tins with the pastry and bake blind for 18-20 minutes until the edges are lightly browned. I find a circle of greaseproof paper covered in ceramic baking beads ideal for the blind baking.
3. Remove from tins and allow to cool on a wire tray
4. While the tart cases are cooking prepare the onion marmalade.
5. Melt the butter in a frying pan and gently fry the onion until soft
6. Add the sugar and cook over a medium heat until the sugar bubbles and caramelises. Add the balsamic vinegar and continue to cook until it reduces to a sticky marmalade texture
7. Divide the onion marmalade evenly over the base of the tart cases
8. Arrange the tomato wedges round the edge of the tart case
9. Place the cheese in the tarts and sprinkle with the Basil or Oregano
10. Bake on an oven tray for 10-15 minutes until the cheese starts to melt
11. Serve immediately garnished with salad with a balsamic dressing
Packet of ready made puff pastry
1 large (or 2 medium) red onion finely sliced
1 Large Vine Tomato cut into 12 wedges
2 tablespoons brown sugar
1 tablespoons Balsamic vinegar
250 gr Goats cheese cut into 4 slices
Oregano or Basil