Warm Goats Cheese & Roast Red Onion Tart

I have made many versions of this goats cheese tart. In this recipe I have used roasted red onions to add a little earthy sweetness and some torn basil to give it a summery perfume. Just as complimentary to the goats cheese are roasted red peppers, globe artichoke, and oven dried tomatoes. I serve it with a peppery rocket salad dressed with a sharp garlicky dressing.

Goats Cheese, Red Onion & Basil Tart

For the pastry:

  • 250g plain flour
  • 125g unsalted butter
  • 1 egg
  • pinch salt
  • splash cold water.

Process the flour with the cold butter. Add the salt. Pulse in the eggs & water. Form into 2 balls & chill for 30 minutes. Roll out & line a greased tart ring (11inch). Cover & chill. Bake blind for 15 minutes at 190C. Remove the paper & return to the oven until golden. Brush with an egg wash to seal, and return to oven for 1 minute.

The filling:

  • 350ml double cream
  • 150ml milk
  • 1 garlic clove
  • bay leaf
  • 5 eggs
  • 1 tsp Dijon mustard
  • Salt / pepper
  • 2 red onions -finely sliced & slow cooked in olive oil until soft
  • 200g crumbled goats cheese
  • 10 torn basil leaves

Bring the cream & milk to the boil with the bay leaf & garlic. Beat the eggs & pour over the sieved cream. Add the mustard & season to taste.

Scatter the onions, goats cheese & basil into the tart case. Pour in the filling & bake at 120C for 20 minutes or until just set. Leave to cool slightly before removing the ring and slicing. Serve warm.


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