This has to be an all time favourite. I LOVE Goat’s cheese and red onion marmalade. The combination is amazing. The flavours just melt into one another and create a smooth and hugely satisfying taste sensation.
I’ve taken charge of dinner duty this week, which is giving me a lot of room for playing around in the kitchen and as the folks are big fans of goats cheese, I thought that this tart would go down a treat…. and it did!
I used shop bought short crust pastry here as it’s no fuss and very easy to use.
Served with some thyme wedges and rocket salad, this is a perfect meal for springtime, or made into tartlets, it can be used as an excellent starter.
Here’s a list of ingredients, all of which I purchased in Kate’s Kitchen, a local fine food establishment in Sligo town.
For the tart
250 g Goat’s Cheese
1 kg Red onions, sliced
Handful of Sage Leaves
2 tblspns Balsamic Vinegar
2 tbslspns Granulated Sugar
2 tblspns Red Wine
Short Crust Pastry
For the Wedges
8 medium sized potatoes, cut into wedges
Handful of fresh thyme
Start by cutting the potatoes into wedges, parboil and leave to cool.
While the potatoes are cooking, pour olive oil into a roasting tray and heat in the oven until piping.
Cover the wedges in fresh thyme, olive oil, salt and pepper. Leave to sit for a few minutes
Roll out your pastry and grease a dish for the tart.
Place the pastry into the dish, covering all of the sides. Brush with a beaten egg, cover in greaseproof paper and pop into a preheated oven for 15 minutes to blindbake.
Take the roasting tray for the wedges out of the oven and place the wedges gently into it.
Careful not to burn yourself as the dish will be extremely hot!
Sprinkle over a few more sprigs of thyme and pop into the oven at 200°C for 30 minutes. Keeping an eye on them.
When these are popped into the oven, heat a pot with some butter and olive oil. Place in the sliced red onions and some sage leaves and cover. Sweat for 15 minutes.
Take the lid off and add in 1 tblspn each of sugar, balsamic vinegar and wine. In that order.
Stir to combine and allow the flavours to be released.
(Meanwhile) Take out the pastry shell from the oven and allow to cool
If the onion mixture appears to have absorbed the liquids quicky, you can add in a little more of the sugar, vinegar and wine. I added in just an extra 1/2 tblsn of each. Have enough handy just in case.
Cook for a further 5 minutes, uncovered.
When the onions have caramelised, you can start to spoon the mixture into the pie crust.
Place some more sage leaves over the onions.
Slice the round of goat’s cheese into slice and then halve. Place these halves over the onions and sprinkle over some balsamic vinegar.
Place in the oven for 20 mintutes until the goats cheese has melted and browned and the pastry is golden brown.
Take out the wedges and leave to sit whilst you prepare the salad.
In a mixing bowl, throw in the rocket leaves, parsley and watercress.
Make the dressing, using, juice of 1/4 of a lemon, tablespoon of olive oil and a teaspoon of balsamic vinegar.
Mix into the salad.
Take your tart out of the oven.
Plate up the tart with some wedges and side salad. Wash it all down with a glass of vino.
A perfect meal 🙂