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Tart: Caramelized Red Onion Tartlets with Goat Cheese

Source of Recipe

Gareth Horne


List of Ingredients

2 medium red onions
puff pastry (you can make your own, but ready to roll pastry is just as good)
balsamic vinegar
olive oil (extra virgin)
brown sugar
butter
egg wash (1 egg yolk beaten with a little milk)
goats cheese (the best you can find)
rocket leaves




Recipe

Carefully peel both red onions, and cut off the top and bottom of each to give a flat surface on both sides. Cut each onion in half through the equator (giving rings on the inside, rather than lines). Lightly grease 4 tartlet or small tatin tins with a little of the butter. Place a good knob of butter in each tin, and a teaspoon each of balsamic vinegar and brown sugar. Place a half onion equator side down in the tins, and set aside.

On a floured surface, roll out the puff pastry to roughly 2mm thickness and, using a pasty cutter larger than the diameter of your tartlet tins, cut out four discs. Place these discs over the onions, tucking the edges of the pastry down between the sides of the tins and the onions, and brush with eggwash. Cover and refrigerate for at least 20 minutes. Place the rocket in a large bowl, season generously, and dress with a little olive oil. Remove tartlets from refrigerator, eggwash again, and place in a preheated oven at 180 degrees Celsius for around 25 minutes, or until pastry is golden brown. Once cooked, carefully turn the tartlet moulds over, and serve the tartlets onion-side-up.

Place a bed of rocket in the centre of each plate, place a tartlet on top, and crumble a generous amount of goats cheese on top of the onion. To finish, drizzle a little olive oil around the tartlet, followed by a drizzling of balsamic vinegar.