Goats cheese and red onion tart


Serves: 4 Time: 1 hour

For the jam:

  • 25g butter
  • 25g brown sugar
  • 1 tbsp balsamic vinegar
  • 2 tbsp cassis
  • 2 red onions, finely sliced
  • Salt and pepper to taste

For the pastry:

  • 1 tsp thyme
  • 100g plain flour
  • 25g butter
  • 25g lard

For the goats cheese:

  • 175g crumbly goats cheese
  • 1 egg yolk
  • 2 tbsp double cream
  • To serve:
  • 50g rocket
  • 2tbsp olive oil
  • 2 tsp lemon juice




To make the pastry:

Combine all the ingredients in a food processor and pulse until crumbs form. Gradually add cold water until a dough forms (about 3 tbsp). Wrap in cling film and chill for 30 minutes.


To make the jam:

In a saucepan over a medium heat, melt the butter and add the sugar, vinegar, cassis, and salt and pepper.

Add the onions and bring to the boil. Cook uncovered on a low heat for 30 minutes.


Pre-heat the oven to 200c and place a baking sheet inside.

Separate the pastry into quarters and roll them out. Use the rolled pastry to line 4 loose bottomed tart tins. Line with greaseproof paper and fill with baking beans.

Place in the oven for 10 minutes before removing the baking paper and beans and cooking the pastry for another 5 minutes or until golden. Leave to cool.

In a large bowl mix the egg yolk, cream and crumbled goats cheese with a little salt and pepper to taste.

Fill the tarts with the onions, keeping about a third for serving, and spoon the goats cheese on top.

Return to the oven for about 10 minutes or until the cheese has melted and started to brown.


Mix the rocket, olive oil and lemon juice in a small bowl.

Serve the tarts on top of the remaining onions and with the rocket on top.


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