Caramelised Red Onion & Goats Cheese Tarts

• Vegetarian

• Produce

  • 500 g Red onions
  • 4 small sprigs Rosemary, Fresh
  • 1 tsp Thyme, dried

• Refrigerated

  • 2 Eggs

• Condiments

  • 75 ml Balsamic vinegar

• Baking & Spices

  • 3 tbsp Brown sugar, dark
  • 1 tsp Caraway seeds
  • 1 generous pinch Nutmeg, grated
  • 200 g Plain flour
  • 1/2 tsp Salt
  • 1 Salt and pepper
  • 1 Star anise

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 200g goats cheese, rounds
  • 100 g Butter
  • 80 ml Double cream
  • 20 g Parmesan, grated
  • 90 ml Whole milk

• Liquids

  • 3 tbsp Water

Found on domesticgothess.com

Ingredients

• 200g plain flour
• 100g cold butter, diced
• 20g parmesan, grated
• ½ tsp salt
• 1 tsp caraway seeds (optional)
• 3-5 tbsp ice cold water
• 500g red onions, thinly sliced
• 2tbsp olive oil
• 1 star anise
• 1 tsp dried thyme
• 75ml balsamic vinegar
• 3 tbsp dark brown sugar
• 2 eggs
• 90ml whole milk
• 80ml double cream
• generous pinch grated nutmeg
• salt and pepper
• 200g goats cheese rounds (two 100g rounds, each cut into 2 slices)
• 4 small sprigs fresh rosemary to garnish (optional)

Directions

• Place the flour, butter, parmesan, salt and caraway seeds into a food processor and blitz until the mixture resembles fine crumbs. With the motor running, add the water 1 tbsp at a time until the pastry forms a ball (you may not need all of the water). Alternatively, rub the butter into the other ingredients by hand then add the water.
• Form the pastry into a ball, wrap in clingfilm and place in the fridge for about half an hour.
• Heat the olive oil in a wide pan and add the onions and star anise. Fry for about 15-20 minutes over a medium/low heat until the onions are soft and golden brown in colour.
• Add the thyme, balsamic vinegar and sugar and cook for a further 10 minutes until the mixture is thick and glossy. Remove from the heat, discard the star anise and leave to cool.
• Divide the pastry into 4 equal pieces. Roll each piece out on a lightly floured surface until it is large enough to line a 13cm/5in tart tin. Line each of the four tins with the pastry, pressing it into the edges. Trim off the excess pastry, prick the bottom all over with a fork and return the tins to the fridge to chill for another 10-15 mins.
• Meanwhile, heat the oven to 180°C/350°F/Gas mark 4.
• Line each pastry case with greaseproof paper and fill with baking beans. Bake for about 20 mins then remove the paper and beans and return to the oven for a further 10 mins until the pastry is pale golden.
• Whisk together the eggs, milk, cream and nutmeg and season with salt and pepper.
• Divide the onion mixture between the pastry cases, pour over the egg mixture so it comes almost up to the top. Place a goats cheese round on each tart and garnish with a sprig of rosemary (if using).
• Bake for about 20-25 minutes until golden, puffed up and set. Allow to cool slightly before turning out and serving.