cf-newlogo

Red Onion, Mushroom & Goats Cheese Tartlets

GoatsCheeseTarts

4tbsp Olive Oil

2tbsp Butter

4 Red Onions, sliced thinly

5ml/1tsp Unrefined Soft Light Brown Sugar

15ml/1tbsp Balsamic Vinegar

15ml/1tbsp Soy Sauce

200g/7oz/3cups White Button Mushrooms, sliced

1 Garlic Clove, finely chopped

2.5ml/?tsp Fresh Tarragon, chopped

30ml/2tbsp Fresh Parsley, chopped

250g/9oz Goats Cheese

Sea Salt

Freshly Ground Black Pepper

Mixed Salad Leaves to serve

 

Preheat oven to 190C / 375F / Gas 5

serves 6

Products:  6 Silverwoods 9cm/3½in tartlet tins, rolling pin, baking beans

 

Balsamic Red Onions

· Heat 1tbsp of the oil and 1tbsp of the butter in a heavy frying pan, then add the onions.

· Cover with a lid and cook gently for 15 minutes, stirring occasionally.

· Uncover the pan, increase the heat slightly and sprinkle in the sugar. Cook, stirring frequently, until the onions begin to caramelize and brown.

· Add the balsamic vinegar and soy sauce and cook briskly until the liquid evaporates.

· Season and leave your caramelised onions to cool slowly.

Mushrooms

· Heat 30ml/2tbsp of the oil and the remaining butter in a pan and add the sliced mushrooms and chopped garlic.

· Cook fairly briskly for 5-6 minutes or until the mushrooms are browned. (Set aside a few mushrooms and onions for topping the tarts later)

· Mix the rest with tarragon and parsley and add to the onions. Season to taste.

Making the pastry shells

· Roll out the pastry and use to line six Silverwoods 9cm/3½in tartlet tins.

· Prick the pastry bases with a fork or pastry pricker. Line the sides with foil and fill with baking beans (ceramic work best for this).

· Bake for 10 minutes, remove the foil and baking beans and bake for a further 5 minutes or until the pastry is lightly browned and cooked.

· Remove the tartlets from the oven and increase the temperature to 200C / 400F / Gas 6.

· Divide the onion mixture equally among the shells and place a slice of goats cheese on top of each tartlet.

· Place a little of the reserved mushroom mixture on top, drizzle with the remaining oil and season with pepper.

· Return the tartlets to the oven and bake for 5 to 8 minutes or until the goats cheese is just beginning to brown.

· Serve with mixed salad leaves.

 

Subscribe to our Newsletter

View previous campaigns.

 

search our site

Whoopies!

whoopies

Desserts

VickySponge

Scones

scones

Bread

WhiteBread

Salads

RoastPotatoSalad

Gluten Free

choc-fudge-cake

Eggs

TomatoBasilTart

Preserves

apricotjam

Cakes

chocmeringue

Cup Cakes

fondant

Pastry

TartsBlindBig

Veggies

VegGateaux 1

Pies & Tarts

GoatsCheeseTarts

Biscuits

macaroons

Tasty Recipes

VegGateaux 2

The Udder Coffee Shop

FP-sign

Products

spoons1

Bit of a Pud?

cakeFP

Or a Pie?

LemonCurd

Join us on Facebook

facebook-f

The Cud Life

 cudlife 1