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/2tsp 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.
