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

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