Caramelised Red Onion Goats Cheese Tart with a Fig & Pomegranate Salad
February 1, 2014
For you Kim.....A beautiful caramelised red onion and goats cheese tart. It's a marriage of flavours and textures made in heaven, long and slow cooked red onions infused with balsamic with sweet caramel consistency, crisp pastry and sharp goats cheese and pungent sage. All served with a warm fig and balsamic dressed leaf salad. A lovely lunch time treat for the girls washed down with a crisp, dry white wine..... Enjoy!
- Prep: 30 mins
- Cook: 1 hr
- Yields: 8 Generous
To make the pastry - In a large mixing bowl, lightly rub the butter and flour together, add the grated cheese, cayenne, and mustard and bring it all together with a little cold water to form a smooth dough. Cover and rest in the fridge for 20 mins. Grease a 30cm loose bottom flan tin.
While the dough is resting make the filling - In a heavy pan melt the butter and stir in the sliced onions, add balsamic vinegar, half the sage and season with sea salt and black pepper and cook gently over a low to medium heat with no lid for 30 mins, stirring occasionally until the onions are caramelised.
Pre heat your oven to 180c. Roll out the dough, and place into the flan tin, blind bake for 10 mins, remove from oven, brush with beaten egg and return to the oven for a further 5 mins uncovered. Fill the pastry case with the onion mix and cover with slices of the soft goats cheese and oiled sage leaves, pressing it all into the onion mix and finally dusting with cayenne. Place the tart into your oven and bake for approx 20 mins, until the tart is golden and looking delicious.
Serve with quartered warmed figs and salad leaves, tossing it all together in a pomegranate flavoured balsamic dressing and of course a crisp cold white wine and a table of hungry guests. Truly a lovely lunch time treat for you all to share..... Enjoy!