An ideal vegetarian Christmas alternative
- 50 g unsalted butter
- 100 g plain flour
- 25 g parmesan cheese (finely grated)
- 0.25 tsp mustard powder
- 1 free range egg, beaten
- 6 mini tart tins; 3½"(9½ cm) in diameter, ¾" (2 cm) deep
- 4 tblsp balsamic vinegar
- 675 g red onions
- 150 g soft goats cheese log
- 12 sage leaves
- extra virgin olive oil
- cayenne pepper
- sea salt and fresh ground black pepper
- Pre heat oven to 180°C/Gas 4.
- In a large roomy bowl rub the butter into the flour until it resembles
- breadcrumbs. Stir in the cheese, mustard powder. Add 1-2 dessertspoons of cold water gradually and bring together with your finger tips to make a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
- Lightly oil the tart tins. Roll out the dough and line the tart tins. Prick with a fork. Bake in the preheated oven for 15-20 minutes until lightly golden. Cool on a wire rack.
- They can be stored in an airtight container for 1 week. Peel, half and slice the onions very finely. Over a medium heat melt a dessertspoon of butter and sauté the onion for 3 minutes. Add the balsamic vinegar and 6 of the sage leaves finely chopped. Season with salt. Allow to cook slowly until the vinegar has reduced and the onion is soft. Set aside to cool.
- This can be made a day or two in advance and then the tarts assembled and baked when needed. Before baking, brush the tart cases with beaten egg and bake in a preheated oven for 5 minutes to seal and crisp the pastry.
- Fill the cases with the red onion mixture. Slice the goat’s cheese log into 6 rounds. Place a round on top of the onion mix.
- Dip the sage leaves in olive oil and place 1 on each tart. Sprinkle with a little cayenne pepper. Bake for 20 minutes.
- Serve with a little dressed rocket salad leaves.