Red onion and goat’s cheese tarts

Red onion and goat’s cheese tarts

By
From
Leiths How to Cook
Makes
6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Flaky pastry
extra flour, to dust
1 egg

For the filling

Quantity Ingredient
1 quantity Caramelised onion confit, made using red onions
6 slices goat’s cheese, 1 cm thick, from a crottin or log about 3 cm in diameter
1/4 bunch thyme
3 tablespoons olive oil
salt
freshly ground black pepper

Method

  1. Roll out the chilled pastry on a lightly floured surface to a rectangle, about 3–4 mm thick. Using a round pastry cutter or template about 12.5 cm in diameter, cut out 6 discs of pastry as cleanly as possible. Transfer the discs to a large baking sheet, cover with cling film and chill until firm to the touch. Meanwhile, heat the oven to 200°C.
  2. Cut up the sides of the pastry.
  3. To create a border, use a small, sharp knife to cut a circle about 1 cm in from the edge of the case; take care to cut only halfway through the pastry. Using a fork and avoiding the border, prick the circle of pastry very well, to stop the middle rising as it cooks.
  4. Divide the caramelised onion confit between the tarts and spread it over the middle of the pastry, but not on the border. Top with a disc of goat’s cheese.
  5. Lightly beat the egg with a very small pinch of salt, using a fork, then pass through a sieve into a bowl. Brush the border of each disc with the egg glaze, making sure it doesn’t drip down the sides of the pastry, which could seal the layering together.
  6. Decorate the glazed borders with patterns; these should be indentations rather than cuts, and they will help control the top layers from shattering too much as they cook.
  7. Bake in the oven for 15–20 minutes, or until the pastry has risen around the filling and is golden brown, the onions are hot and the cheese is starting to melt. Meanwhile, pick off ½ teaspoon thyme leaves.
  8. If the cheese has not browned at all, a kitchen blowtorch can be used to colour it, taking care to avoid burning the pastry. Scatter the thyme leaves over the tarts and drizzle with a little olive oil, about ½ tablespoon per tart. Serve hot with a dressed green salad.
Tags:
Leiths School of food and wine
cookery course
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