Goat’s Cheese & Caramelised Onion Tart

The Method

Ingredients

200g Organic Light Brown Plain flour
100g cold butter, cubed
50-80ml cold water
1 tbsp olive oil
2 large or 3 medium red onions, finely sliced
2 tbsp balsamic vinegar
1 tbsp honey
2 medium eggs
200ml double cream
100g soft goat’s cheese, crumbled or sliced

You will also need

23cm tart tin, rolling pin, baking parchment and baking beans or dried rice

Method

1. Put the flour in a bowl and add the butter. Using your fingertips rub the butter into the flour until it resembles breadcrumbs (alternatively pulse in a food processor). Add enough cold water to bring the pastry together, and it starts to clump into a ball. Knead a few times until smooth, then chill for 30 mins.

2. Meanwhile, heat the oil in a frying pan over a medium low heat and fry the onions, stirring frequently for 30 mins until sticky and caramelised. Stir in the vinegar and honey, fry for another 2 mins then remove from the heat and leave to cool.

3. Heat the oven to 200C / fan 180C / gas 6. Roll the pastry out on a lightly floured work surface until 5mm thick. Use it to line the tart tin leaving the pastry overhanging the sides, and add a piece of scrunched up baking parchment to fully line the base of the tin. Add baking beans or dried rice to line the tin and bake for 15 mins. Remove the paper and bake for a further 10 mins until light and golden. Remove from the oven and trim the pastry border with a serrated knife. Turn the oven down to 180C / fan 160C / gas 4.

4. Spoon the onions into the base of the pastry case. Whisk the eggs and cream together with some seasoning then pour over the onions. Dot over the goat’s cheese. Bake for 30 mins until just set with a wobble in the middle. Serve warm or cold.

RECIPE TIP Swap the onions for any seasonal roasted vegetables like asparagus, broccoli, peppers or squash cubes for a great alternative vegetarian centrepiece.