Goats’ Cheese Tarts with Caramelised Onions
Photo Credit: Murray Lloyd
(makes 30 small muffin size tarts)
75g goats’ cheese (chopped)
175ml (2/3 cup + 1 tsp) cream
100ml (1/3 cup + 1 tbsp) milk
Maldon sea salt and freshly ground black pepper
1 x 175g ball Moise Cerson’s Short Crust Pastry
½ Recipe Caramelised Onions
Preheat oven to 200ºC.
In a large bowl place eggs and whisk till fluffy.
Add cheese whisking to break it up.
Pour in cream and milk and mix together.
Stir in salt and pepper to taste. Set aside till ready to use.
Roll pastry to 2mm-3mm in thickness. Using a straight edged cutter, cut out 30 x 6.5cm rounds.
Grease 30 baby muffin tins and line each muffin cup with pastry. Rest in refrigerator 20-30 minutes.
Place a second baby muffin tin on top of the pastry lined trays and press down firmly.
Place muffin tins in oven and bake 10-12 minutes. Remove from oven and remove top muffin tray.
Return to oven and cook till pastry is crisp but not entirely cooked 2-3 minutes. Cool.
Pour goats’ cheese mixture into tart cases and cook 6-10 minutes till mixture is set and pale golden.
Top each tart with a teaspoon of caramelised onions.
Serve warm seasoned with salt and pepper.
Note: To reheat to serve warm place in oven at 125ºC for 5 minutes. Top with warm caramelised onions and serve immediately.
Moise Cerson’s Short Crust Pastry
200g unsalted butter (chopped and at room temperature)
75ml (1/4 cup plus 1 tbsp) water (lukewarm)
8g (1 tsp) salt
250g (1 + 3/4 cup + 1 tbsp) white flour
125g (1 cup) cornflour
In the bowl of an electric mixer place butter, egg, water and salt. Beat till combined.
In separate bowl combine flour and cornflour.
On a low speed on electric mixer gradually add dry ingredients to butter mixture and mix for 1 minute or till dough forms a ball of pastry.
Form pastry into a disc and refrigerate from 30 minutes to up to 3 days.
560g (4) red onions
30ml (2 tbsp) olive oil
24g (2 tbsp) brown sugar
15ml (1 tbsp) balsamic vinegar
125ml (½ cup) water
½ tsp finely chopped rosemary leaves
½ tsp salt
several grinds black pepper
Peel 4 red onions, halve then cut into thin wedges.
Place in heavy pan with olive oil, brown sugar, balsamic vinegar, water, rosemary, salt and black pepper.
Cover and cook gently for 10 minutes. Remove lid, stir and cook a further 5-8 minutes, gently stirring now and then. Cook till water has evaporated.
These will keep in the fridge for a couple of weeks.