Sunday, 17 July 2011

Caramelised Onion and Goats Cheese Tart

I went to Milton Keynes on Saturday 16th July, to see some friends. It was a great evening with good food, good wine and great company. The starter our hosts made was a caramelised onion and goats cheese tart which was very tasty and so I acquired the recipe. As we were just discussing the the ingredients there are no measurements so you need to judge it yourselves. Susie, our host, used 1 red onion for 1 person and had plenty left, which once caramelised will keep for up to 5 days in the fridge. If your not comfortable creating this dish without accurate measurements see the links below. They are not the same as this, but you can just add the pesto and sun-dried tomatoes. But I say go on try it without measurements and make your own version........

puff pastry
red onions
sun-dried tomatoes
goats cheese
egg (mixed for

First you need to caramelise the onions and they need to cool down, so make a few hours before. Slice the onions and put in a pan with a large knob of butter. Cook for a few minutes then add sugar and cook for between 15-30 depending on how caramelised you want the onions to be. Once done (the onions should be nice and soft) take off the heat and allow to cool down.

Roll out the pastry until is is roughly 5mm thick and cut into single portions, if you are doing it for a starter or leave whole if you want a main course. With a sharp knife score around the edge of pastry, about 1cm in to create a boarder, being careful not to cut all the way through the pastry. Brush the mixed egg around the border. Spread some pesto in the centre of the pastry and place the caramelised onion on top, again leaving an edge so the puff pasty can raise whilst cooking. On top of the onion place some chopped sun-dried tomatoes and then the goats cheese.

Cook in a preheated oven at 180C until cooked, which will take between 10-20, keeping an eye on ensure the pasty rises and doesn't burn.

You can also add some toasted pine, also if you don't like goats cheese you could always use a mild blue cheese, brie or camembert

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