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    Goat's Cheese and Red Onion Tarts

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    Goat's Cheese and Red Onion Tarts

    • Preparation time: 1 hour, plus 30 minutes chilling
    • Cooking time: 20 minutes
    • Total time: 1 hour 20 minutes, plus chilling 60 minutes 50 minutes

    Serves: 4


    • Filling
    • 25g butter
    • 1 tbsp olive oil
    • 3 tbsp balsamic vinegar
    • 500g red onions, finely sliced
    • 1 tbsp caster sugar
    • Salt and freshly ground pepper
    • 100g goat's cheese, cut into 4 slices
    • Pastry
    • 40g cold butter, cubed
    • 90g plain flour
    • 40g mature Cheddar, grated
    • 1-2 tbsp cold water


    1. Preheat the oven to 180°C, gas mark 4 and butter 4 x 10cm-diameter tartlet tins.
    2. Put the butter, flour and Cheddar into a food processor. Blitz until the mix resembles crumbs. Add the water and pulse until the pastry just comes together. Knead into a ball. Chill for 30 minutes.
    3. Roll out the pastry and line the tins. Prick the base of each, line with greaseproof paper, fill with baking beans and bake blind for 15 minutes or until just cooked.
    4. Put the butter, oil and vinegar in a large frying pan over a medium heat. When bubbling, add the onions and sugar, reduce the heat, and cook gently for 30 minutes or until caramelised. Season.
    5. Divide the onions between the pastry cases. Top each with a slice of goat's cheese. Bake for 20 minutes. Serve warm.

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