Baaaah! Goat’s cheese and red onion tart

Some tarts can be found out and about on a Saturday evening, making fools of themselves in decency-defyingly short dresses and falling off their heels. You might want to give them a wide berth. Other tarts are worth infinitely more of your time, just like this gorgeous goat’s cheese and red onion pastry. See if you can get its number!

Recipe

Ingredients:

– 225g puff pastry

– 1 red onion

– Goat’s cheese

– Salt/pepper

Method:

– Chop your onion and fry for about 10 minutes

– Roll out your pastry and score a border around the edge

– Slop your onion in the middle and top with goat’s cheese (I think the more, the merrier so don’t be shy with the ol’ fromage!)

– Cook at 220 degrees C for 20-25 minutes

Got any other goat’s cheese recipes for me to try? This cheese is my new obsession!

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Comments
6 Responses to “Baaaah! Goat’s cheese and red onion tart”
  1. Thought you might like the combination of goats cheese and beetroot in a tart, it’s one of my favourites… http://shewolffe.com/2011/02/13/lemons-beetroot-and-cheese/
    I also love to make homemade pizza with wee nibs of black pudding and goats cheese (or do without the black pudding and add pine nuts). All nummy yummy!

  2. If it were me, I’d give the onions a few more minutes to soften in the pan (say 15 in total – even longer if you’ve got time to cook them slowly) and add a dash of balsamic vinegar to them towards the end. The balsamic makes it a bit sharper and sweeter, which I think it needs. Salt and pepper I’d do without, but once you’ve cooked the tart you could dress it with some rocket leaves and a splash of extra virgin olive oil if you’re in the mood. I’ve done miniature tarts like this as canap├ęs and they’ve always gone down well.

    As for another recipe, goat’s cheese stuffed chicken breast works and is dead easy to do. Here’s a pretty standard version of it:

    http://www.bbcgoodfood.com/recipes/3925/goats-cheese-and-thyme-stuffed-chicken

    • Sarah Adie says:

      Oo, that looks tasty! I’ve made that kind of chicken before with parma ham and Philadelphia. Definitely going to give it a go with goat’s cheese! Will also try your tips out for cooking the onions – thanks for the heads up!

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