» » Goats cheese red onion tartlet recipe

Goats cheese red onion tartlet recipe

Goats cheese red onion tartlet recipe

This is a type of standby recipe for that Christmas holiday if you’ve got a bit of goats’ cheese along with a packet of fresh thyme saved within the fridge. You are able to whip some folded puff pastry from the freezer making this when you really need an impromptu light lunch or late supper dish. Caramelised red onions are a good storecupboard standby, too – because of British Provender for any great cheats’ component.

This recipe comes from Delia's Complete Christmas Magazine Serves 4

Method

Just unroll the pastry onto a set surface after which trim it to create a 9-in (23-cm) square and put the pastry square on the gently greased baking sheet.

Now what you ought to do is have a sharp knife and score the pastry without cutting through, so you've a cut one in (2.5 cm) in the edge completely round.

Next, have a large fork, prick the pastry throughout within the scored square and brush the entire lot using the beaten egg. hen pop it in to the oven on the high shelf for 25 minutes until it's risen and be golden.

Meanwhile, drain the onions and reserve the juice.

Mix the chopped thyme and dark wine vinegar in to the onions and season all of them with salt and freshly milled pepper.

Next, go ahead and take sharp knife again and dip it into boiling warm water before slicing the cheese into 12 models – work in two first, then cut 6 models from each half. Once the pastry is prepared, take it out of the oven and employ the rear of a fork to press the interior pastry base back lower.

Now spread the onions throughout, adopted through the slices of cheese and put a little sprig of fresh thyme on every slice.

Finally, mix 1 tablespoon from the reserved onion juice using the tablespoon of essential olive oil and sprinkle all of this over everything before placing the tart during the oven for any further 15–20 minutes.

Note: This is ideal for vegetarians.

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