Onions

Goat's cheese and red onion tarts
1. 

This recipe uses large red onions so that the slices fill the pastry case. lf you can only find small ones, just overlap two slices.

500g shortcrust pastry
2 very large red onions
olive oil
1 tbsp balsamic vinegar
thyme leaves chopped to make 1 tbsp
goat's cheese 6 slices from a small log or 3 English goat's cheeses with a bloomy rind, halved

Heat the oven to 180C. Line 6 tart tins (about 1 0cm across) with pastry and prick the bases. Line with parchment and baking beans and bake for 10 minutes or until the pastry starts to brown, lift out the parchment and bake for another 5 minutes or until the pastry is crisp, dried and cooked.

Meanwhile, slice the red onion thickly (you need 6 fat slices). Heat a little oil in a large frying pan (may need to do in batches) and carefully fry the slices, without breaking them, on each side until they start to soften, about 15 minutes in total. Add the balsamic and thyme and bubble together.

Lift a slice of onion into each tart and put a slice of goat's cheese on top, against one side ofthe pastry so it is off centre. Bake until the goat's cheese begins to bubble and brown a little. Drizzle with a little olive oil before serving.

• 10
• 20
• 50
• < Prev
• 1
• 2
• 3
• 4
• 5
• 7
• Next >