Caramelised Red onion tarts with Balsamic and Goat's cheese
Updated / Nov. 19, 2015 15:15
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
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.