Good Food

Onion & goat’s cheese tarts

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These are first baked at a high temperatur­e so the pastry rises and sets, and then at a lower temperatur­e to cook through without burning.

SERVES 6 PREP 25 mins plus 1 hr chilling COOK 1 hr 20 mins MORE EFFORT V

100g golden caster sugar 50ml cider vinegar vegetable oil, for frying

3 large white onions, halved 6 thyme sprigs, plus extra picked thyme leaves to serve

320g sheet ready-rolled, all-butter pu! pastry

150g ash goat’s cheese log, sliced into six discs 1 Line a baking tray with baking parchment. Put the sugar in a heavy-based saucepan and melt over a medium heat. Cook to a dark caramel, occasional­ly swirling the pan gently to help melt any remaining sugar and get an even colour. Add the vinegar, stir to combine, and pour into the tray, spreading it out. Leave to cool.

2 Heat oven to 180C/160C fan/gas 4. Add a splash of oil to an ovenproof frying pan over a medium-high heat. Lay the onions flat-side down and fry until blackened and just starting to burn, about 5 mins. Add the thyme sprigs, then transfer to the oven and bake for 25 mins. Once the onions are tender, remove from the pan. Space them out evenly, cut-side down, on the caramel and leave to cool.

3 Once the onions are cool, cut the pastry into six equal discs, each large enough to cover an onion half. Cover the onions with the pastry, tucking it under slightly. Put the tray in the fridge for 1 hr so that the pastry firms up a bit.

4 Heat oven to 200C/180C fan/gas 6. Bake the onion tarts for 20 mins, then reduce heat to 180C/160C fan/gas 4 and bake for 10 mins more.

5 Remove from the oven and leave to cool. Once cool enough to handle, turn the tarts so the onions are now facing up. Lay a slice of goat’s cheese on top of each and bake for a further 10 mins. Remove from the oven and sprinkle over a few thyme leaves to serve.

GOODTOKNOW 1 of 5-a-day

PER TART 414 kcals • fat 22g • saturates 11g • carbs 43g • sugars 25g • #ibre 4g • protein 9g • salt 0.8g

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