Thursday, 21 January 2010

Goat's Cheese & Caramelised Red Onion Flat Tarts

I've made a post about this White Mould Goat's Cheese before. I'd never really seen in it in Australia so it has been a new thing for me. Feel free to substitute crumbly goat's cheese or feta, just make sure to drizzle a little oil over the top though as you'll need a little extra moisture.



Goat's Cheese & Caramelised Red Onion Flat Tarts
makes 4

2 large or 4 small sheets puff pastry
100-150g vegetarian goat's cheese, chopped
about 2 t dried rosemary
about 2 t dried thyme
black pepper

2 M red onions, sliced
dash oil
1 tbsp butter
10ml/1/2 tbsp balsamic vinegar

In a small pot, Melt butter with a dash of oil.
Add onions. Cook 15 mins, stirring occassionally.
Add balsamic vinegar. Cook 25-30 mins, stirring often.
Watch closely as the onions burn easily!

Preheat an oven to 210°C/410°F.
Line an oven tray with baking paper.
If you're using 2 large sheets of pastry, Cut them in half.
Wet the outer edges of each sheet of pastry.
Now, Roll the edges inwards to create a 'fence'.
Place about a tbsp of onions in the centre, Spread them out.
Sprinkle each tart with a little rosemary and thyme.
Place pieces of goat's cheese on top.
Season with a little black pepper.
If you're using feta or crumbly goat's cheese instead,
Drizzle a little olive oil over the top of each tart.
Place on the lined tray in the oven.
Cook about 10-15 mins or until golden.

1 comment:

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