Goats Cheese & onion tartlet

Goats Cheese Tartlet

Goats Cheese & onion tartlet
Yields4 Servings
 1 tbsp rapeseed oil
 2 red onions (sliced into half-moons)
 1 tsp sea salt flakes
 60 ml port
 2 tbsp light brown muscovado
 60 ml balsamic vinegar
 1 sprig thyme
 3 sheets filo pastry
 25 g unsalted butter (melted)
 125 g goats cheese
 1 small bunch basil to garnish
1

Pre-heat oven to 220°C. Put oil in a heavy based saucepan over a low heat add the onions and salt cook for a few minutes until onion have softened. Pour in the port turn heat up allow to come to a bubble then add sugar, balsamic vinegar and thyme. Allow to bubble for 10 - 15 minutes until liquid has almost completely evaporated and you are left with a deep purple tangle of onions. Set aside to cool as you prepare cases.

2

lay a sheet of filo pastry out on your counter top brush all over with butter then place another sheet on top and repeat until you have 3 sheets plied together with butter. Cut 4 vertical lines and one horizontal to make 8 smaller squares. place each square into a whole in a muffin tin.

3

Equally fill each pastry case with red onion and crumble some goats cheese in each put into a pre heated 220C for 15 minutes until bronzed and crispy around the outside.

Ingredients

 1 tbsp rapeseed oil
 2 red onions (sliced into half-moons)
 1 tsp sea salt flakes
 60 ml port
 2 tbsp light brown muscovado
 60 ml balsamic vinegar
 1 sprig thyme
 3 sheets filo pastry
 25 g unsalted butter (melted)
 125 g goats cheese
 1 small bunch basil to garnish

Directions

1

Pre-heat oven to 220°C. Put oil in a heavy based saucepan over a low heat add the onions and salt cook for a few minutes until onion have softened. Pour in the port turn heat up allow to come to a bubble then add sugar, balsamic vinegar and thyme. Allow to bubble for 10 - 15 minutes until liquid has almost completely evaporated and you are left with a deep purple tangle of onions. Set aside to cool as you prepare cases.

2

lay a sheet of filo pastry out on your counter top brush all over with butter then place another sheet on top and repeat until you have 3 sheets plied together with butter. Cut 4 vertical lines and one horizontal to make 8 smaller squares. place each square into a whole in a muffin tin.

3

Equally fill each pastry case with red onion and crumble some goats cheese in each put into a pre heated 220C for 15 minutes until bronzed and crispy around the outside.

Goats Cheese Tartlet

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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