Red Onion & Goats Cheese Tartlets

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Perfect for a party, red onion & goats cheese tartlets.

Ingredients

  • 1 packet of puff pastry thawed naturally

  • 1 quantity of red onion marmalade (see below)

  • 5oz/150g goat's cheese

  • Semi dried tomatoes/cherry tomatoes(12)

  • Fresh basil leaves (68 leaves shredded finely)

  • Egg wash (1 egg mixed with a little milk)

  • For Red Onion Marmalade:4 medium red onions peeled and thinly sliced.

  • 3oz/75g brown sugar

  • 3 tablespoons red wine

  • 3 tablespoons red wine vinegar

  • 1 teaspoon of oil

Method

  1. To do a closed Tart: Roll out half of the pastry quite thinly and use it to line a 10 inch fluted Flan ring.

  2. Arrange the sun dried tomatoes and shred basil leaves over the base of the pastry. Spoon in the red onion marmalade and arrange thinly sliced goats cheese on top of the red onions.

  3. Season very lightlyjust with cracked black pepper as the cheese will be salty enough. Cover with another layer of puff pastry.

  4. Eggwash the entire tartlet and bake in the oven for about 25-30 minutes until the pastry is golden brown and sufficiently cooked.

  5. Serve with a large green salad (and an optional glass of crisp white chardonnay)

  6. To do an open Tart: Roll out some of the puff pastry and cut out large discs with a biscuit cutter

  7. Grease a 12 cup muffin tray and secure a disc of puff pastry in each cup.

  8. Place one sun dried tomato and a little of the shredded basil in the bottom of each.

  9. Spoon in a little of the red onion marmalade about one teaspoon full in each, not too much because it tends to leak.

  10. Place one thin slice of the goat's cheese on top and season with a little black pepper.

  11. Bake for 1518 minutes or until the pastry is golden brown and the cheese and onion mixture is bubbling.

  12. Remove from the tin with a palette knife immediately as they will stick to the tin if notcausing unwarranted stress!!

  13. For Red Onion Marmalade: In a large pot place the onions and the oil over a high heat.Continue to stir the contents to move the onions around and prevent them from sticking.

  14. As the onions begin to colour and soften (after about 3 minutes) add in the brown sugar and continue to stir. The sugar will begin to soften and will coat all of the onions. Allow the softened sugar to come to the boil gently.

  15. Next add in the red wine and the red wine vinegar. Allow the mixture to come to the boil and then simmer for about 1015 minutes or until all of the liquid has evaporated off.

  16. Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.

  17. Transfer to clean sterilized jars and store in the fridge for up to 4 weeks.

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