Caramelised Onion & Goats Cheese Tart
Servings: 10 servings
Tools you'll need:
- 23cm round tart pan
This caramelised onion and goats cheese tart is the perfect combination of sweet and salty. A delicious buttery crust, with layers of caramelised onions, grilled aubergines, tomatoes and goats cheese. Makes 1 large 23cm tart or 8 x 10cm tartlets.
INGREDIENTS LIST
Shortcrust pastry
- 250 g plain flour (all-purpose)
- 125 g butter (diced)
- 1/2 tsp fine sea salt
- 1 medium egg (or two egg yolks)
- 2-3 tbsp water (40ml cold)
Tart ingredients
- 6 tbsp olive oil (or neutral oil)
- 1 kg yellow onions
- 1 large aubergine (approx. 300g - sliced into rounds)
- 2-3 tomatoes (approx. 200g - sliced into rounds)
- 120 g goats cheese log (or mozzarella)
- 2 tbsp black olive tapenade (or whole olives - pureed)
- salt and pepper for seasoning
- basil leaves for decoration
Preparation
- For this recipe I am going to make it as a large tart, but it is just as easy to make it into smaller tartlets.
- Shortcrust pastry: Make the pastry and roll it out to fit your tart tin. Place in the freezer to rest.
- Caramelised onions: Slice the onions 3-4mm (1/8") thick .
- In a large frying pan with a lid, heat 3-4 tablespoon oil. Add the onions and cook covered for 20 minutes over a medium heat, stirring occasionally. The lid will create steam helping to breakdown the onions more evenly.
- Remove the lid and season with salt and pepper. Continue cooking without the lid, for another 15-20 minutes or until the onions are golden and caramelized, stirring occasionally to avoid over browning.
- Aubergine: Meanwhile, cut the aubergine into round slices and brush with some olive oil and season. Griddle, in batches, for 3-4 minutes each side or until tender. Leave to cool on a plate.
- Remove the pastry tin from the freezer and blind bake for 20 minutes, Remove the parchment paper with the baking beans and continue to bake for another 5 minutes or until the pastry is pale, but not quite golden in colour.
- Preheat the grill.
- Assembly: Pour the caramelised onions into the tart shell, top with the griddled aubergines and sliced tomatoes.
- Slice the goats cheese into round slices and arrange over the tomatoes. Place under a hot grill for 5 minutes to melt the cheese (optional).
- Spoon dollops of tapenade over the tart and decorate with basil leaves.
- Enjoy warm or cold on its own or with a salad.
